From Esther Schulte’s recipe file.
2 pints fresh strawberries, sliced
1-1/2 C 7-up
1/2 C sugar
3 T cornstarch
1 t unflavored gelatin
Red food coloring (optional)
1 9-inch pie shell, baked
Combine the 7-up, sugar, cornstarch, and gelatin in a saucepan. Stir and cook over low heat until mixture thickens.
Remove from heat and stir in food coloring. Cool. Pour a very thin layer into the baked pie shell. Place berries in shell. Pour sauce over berries. Refrigerate at least 3 hours. Top with whipped cream.