2 envelopes unflavored gelatin
1/2 cup water
3 cups strawberries
1/3 cup sugar
1/4 cup tequila
1 tablespoon orange flavored liqueur
1/2 (2.8 ounce) package whipped topping mixture (1 envelope)

Graham Cracker Shell
1 1/4 cups graham cracker crumbs
2 tablespoons strawberry jelly
1 tablespoon vegetable oil

Spay (9x1 1/4-inch) pie plate with nonstick cooking spray. Mix all graham cracker shell ingredients and reserve 2 tablespoons mixture for topping. Press remaining mixture firmly into bottom and sides of pie plate.

Place water in medium saucepan and sprinkle gelatin on top. Allow gelatin and water to stand for 1 minute. Place strawberries, sugar, tequila and liqueur in blender or food processor, cover and blend on medium until smooth. Stir 1 cup strawberry mixture into gelatin mixture in saucepan. Heat over low heat for 2-5 minutes or until gelatin is dissolved, stirring constantly. Stir in remaining strawberry mixture. Place pan in a bowl of ice and water, or refrigerate for 30-40 minutes, stirring occasionally. Mixture is ready when it mounds slightly when dropped from a spoon.

Prepare whipped topping mix in a large bowl as directed on package, except omit vanilla and substitute skim milk for whole milk. Fold strawberry mixture into whipped topping and spoon into pie shell. Sprinkle with reserved crumb mixture and refrigerate about 2 hours.