Strawberry Cookie Pie

Chocolate Crumb Crust (recipe follows)
2 envelopes unflavored gelatin
1/2 cup cold water
2 pint baskets California strawberries, stemmed, divided
1 1/2 tablespoons lemon juice
2/3 cup sugar
1 cup whipping cream
Additional strawberries, for garnish

Directions

In small saucepan soften gelatin in water about 3 minutes. Meanwhile, in container of blender or food processor puree two baskets of strawberries until slightly chunky. Transfer to a large bowl; stir in lemon juice. Add sugar to gelatin mixture; stir over medium heat until gelatin dissolves and mixture is clear. Do not boil. Remove from heat and cool 5 minutes; mix into pureed strawberries. Chill, stirring occasionally, until mixture is thickened but not completely set. Beat cream to form soft peaks. Beat strawberry mixture just until slightly foamy. With rubber spatula, fold cream into strawberry mixture until white streaks disappear. Mound into prepared pie shell. Garnish with additional strawberries. Chill until set, about 2 hours. Chocolate Crumb Crust: Place 7 ounces chocolate cookie wafers in blender or food processor; process to make crumbs ( you should have 1 '/z cups). In bowl mix crumbs and 1/2 cup melted butter. Press firmly onto bottom and sides of 9-inch pie pan. Bake in 350° oven 10 minutes. Cool. Makes 8 servings