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In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Jell-O until dissolved. Refrigerate for 15-20 minutes or until slightly cooled. Meanwhile, arrange strawberries in the crust. Pour Jell-O mixture over strawberries. Refrigerate until set.
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