Bake the pie shell according to the package directions. Set aside to cool. Remove hulls from berries and rinse with cool water. Set berries on paper towels to drain, points facing up. In a medium saucepan, stir sugar and cornstarch together. Add the can of Sprite. Cook over medium heal, stirring constantly until mixture begins to boil. Boil for one minute, until very thick and bubbly. Remove from heat. Stir in the box of Jello until dissolved. Set aside to cool. After 10 minutes, transfer saucepan to refrigerator while preparing the strawberries. Slice the berries, but don't put them in the pie shell just yet or the crust will become soggy.
Keep a few of the nice points from the best berries to decorate the pie. When the mixture in saucepan is cool, it is time to place the sliced berries in the pie shell (be sure you don't let the mixture stay too long in the refrigerator or it will begin to jell in the saucepan). After filling the pie shell with the straw berries, pour the Jello mixture from the saucepan over the berries. Keep a little of the Jello mixture to coat the points of the berries you will use for the top. Gently stir the berry points in the remaining mixture and arrange in a circle in the middle of the pie. Refrigerate the pie for two to three hours.
Serve with your favorite whipped topping.
Cajun Country -- New Iberia, Louisiana