For the crust —
3 cups Honey Bunches of Oats Chocolate
1/3 cup corn syrup
4 tablespoons unsalted butter, melted
For the filling —
2/3 cup boiling water
1 package (4-servings) strawberry flavored gelatin
½ cup ice water
2 (8 oz) containers of frozen non-dairy whipped topping, thawed
Garnish with fresh strawberries
1. Place cereal in a large bowl. Crush cereal into smaller pieces. Stir in corn syrup and melted butter. Pour into a 9-inch pie plate. Press on bottom and up the sides. Place in refrigerator to chill.
2. Meanwhile, stir the boiling water and gelatin together in a medium bowl. Add ice water. Stir until slightly thickened. Remove remaining ice cubes. Whisk in one container of thawed whipped topping. Whisk until smooth. Pour into chilled crust. Chill in refrigerator for 4 hours. Place remaining whipped topping in a pastry bag fitted with a 1M pastry tip. Pipe topping on pie or you can scoop it onto the pie and spread around. Add strawberries, if desired.