PREPARATION

1. Add 375 grams graham crackers in a plastic bag and gently crumble them with a rolling pin. Transfer the mixture into the bowl.
2. Add 80 grams granulated sugar, 2 teaspoons cinnamon, 80 milliliters butter and mix well.
3. Press graham cracker crust into a 9-inch pie dish.
4. In a large bowl add 250 grams whip cream powder, 500 milliliters milk and bring the mixture together until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
5. In another mixing bowl, add 85 grams strawberry jello, 160 milliliters boiled water and stir gelatin powder until completely dissolved. Then add 125 milliliters cold water, 125 grams ice cubes and stir until gelatin is slightly thickened.
6. Add the gelatin mixture into the the whip topping and whisk together until light and fluffy. Add 500 grams sliced strawberries and mix well. 
7. Add strawberry pie filling to pie crust. Refrigerate for up to 6 hours or until firm. Top with cool whip and a slice strawberry.
8. Serve and enjoy.