MIX graham crumbs and butter in 9-inch pie plate. Press crumb mixture firmly onto bottom and up side of plate. Stir boiling water into dry jelly powder in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to jelly; stir until ice is completely melted. Stir in lime peel and juice.
ADD whipped topping; stir with wire whisk until well blended. Stir in strawberries. Refrigerate 1 hour or until mixture is thick and will mound. Spoon into crust.
REFRIGERATE at least 4 hours or overnight. Store any leftover pie in refrigerator.
serving size = 1 slice (120 g)
