1 8-oz. container (3 cups) whipped topping, thawed (750 ml)
1/2 cup sour cream (125 ml)
Few drops red food coloring (optional)
1 pint strawberries, cut in half (500 ml)
1 9-inch graham cracker crumb crust
Combine 2 cups (500 ml) whipped topping, sour cream and food coloring; mix well. Fold in strawberries; spoon into crust. Chill several hours or overnight. Top with remaining whipped topping and additional strawberry slices before serving. 6 to 8 servings.