Strawberry Cookie Pie

Sprinkle the unflavored gelatin over ½ cup of cold water in a small bowl and let it sit for 5 minutes to bloom, then set the bowl over a pot of simmering water (or use a microwave) to dissolve completely.

Slice 1 pint of the strawberries and place them in a blender with the dissolved gelatin, lemon juice, and sugar, then blend until smooth.

Transfer the strawberry mixture to a bowl and refrigerate until it reaches a gel-like consistency, approximately 30-45 minutes, stirring occasionally.

Whip the cold whipping cream to stiff peaks using an electric mixer or whisk, being careful not to overbeat.

Fold the whipped cream gently into the chilled strawberry gel mixture using a spatula, working in two additions to maintain airiness.

Halve the remaining 1 pint of fresh strawberries and fold them carefully into the mousse mixture.

Divide the strawberry mousse evenly among serving dishes and refrigerate for at least 2 hours until set, or up to 8 hours.

Garnish each serving with a fresh strawberry slice just before serving.