Sugar Free Strawberry Pie

Pie Crust: 1 1/2 c. flour 1/2 tsp. salt 3 Tbsp. Splenda 1/2 c. oil 2 Tbsp. milk Stir until mixed.  Put in 9" pie pan and pat against the sides until covered.  Bake at 450 for 3-4 minutes than turn oven down to 350 and bake until light golden brown.  Cool before you add strawberry filling.  4 Tbsp. cornstarch 2 Tbsp. Clear Caro Syrup 1 c. Splenda 1 c. water 1/2 tsp. red food coloring 2 Tbsp. strawberry jello (right out of package--not cooked) Boil water until bubbly & clear.  Remove from heat and add food coloring and jello.  Cool 15 min. Add 1 qt. halved or quartered (depending on size) frozen or fresh strawberries.  Put in pie shell and refrigerate a few hours.  Put cool whip on top and garnish with a few strawberry halves.  This is sooooo yummy!  Everyone loves it and no one knows it's sugar free!