This looks delicious! I tried to make this, but it didn't work out quite as well as I would've liked. The crust was perfect; the strawberry cream was a bit of an adventure! First my blender broke while pureeing the strawberries, so I used a slicer to grate the berries into a thick puree. The berries (with lemon juice and sugar) were then refrigerated overnight. Next day, I sprinkled the gelatin onto the cold water, stirred it into a thick goop, warmed it on the stove (while stirring) until it liquified...I'm not sure if it dissolved or not. Does gelatin disappear when it dissolves in water (like sugar does), or just no more granules visible, or...? I am a gelatin novice -- the only thing I've ever made from unflavored gelatin before is finger jello. Anyhow, I stirred my warm gelatin into the very cold, rather thick strawberries, and I could not tell if it was mixing in or not. It was almost like it jelled on contact, and unfortunately, it didn't mix in well at all. The final result was strawberry whipped cream (which was still quite good) with bits of gelatin "gristle" in it. :( I tried to follow the directions exactly, and I would like to try this again. Any words of wisdom for dealing with the gelatin? :) Sorry about that, Lori - I think it was a question of hot meeting cold - and my fault for not being more clear. Try warming your strawberry purée to room temperature before adding the gelatin, which should be completely liquid, like water. Not clear, but totally thin/pourable. Stir quickly into the berries. Hope this works out better for you next time! PJH

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