- 2 large or 3 medium Florida red grapefruit, peeled and sectioned
- 1 (170 g) graham cracker crust
- 200 g sugar
- 3 tablespoons cornstarch
- 375 ml water
- 1 (85 g) package strawberry-flavoured gelatin
- 1 (225 g) container frozen non-dairy whipped topping, thawed
Arrange grapefruit sections in the bottom of the graham-cracker crust.Set aside.In a medium saucepan, combine sugar and cornstarch.Stir in water; cook over medium heat until thick and clear.Add gelatin; stir to dissolve.Let cool slightly.Pour gelatin over grapefruit sections in crust.Refrigerate for 2 to 3 hours or until firm. Top each slice with whipped topping, and serve.