Spray a 9-inch pie plate with cooking spray.

Combine the chocolate crumbs with the melted butter and press firmly into the prepared pie plate. Refrigerate while preparing the filling.

Put the Jell-O in a large mixing bowl. Add the boiling water and stir to dissolve. Put ½ cup cold water in a 1-cup liquid measuring cup and fill with ice to make 1 cup total. Stir into the Jell-O and let sit until it begins to thicken, about 5 minutes.

Whip the cream with the powdered sugar until stiff peaks form. Hull and slice the strawberries, saving some for garnish, if desired.

Once the Jell-O is cooled and has thickened, whisk in the cream and stir in the strawberries. Pour the mixture into the pie crust and refrigerate for 6 hours or until firm. Can be made 2 days ahead.

Serve with additional whipped cream and strawberry slices, if desired.