In a medium bowl whisk together the Jell-O powder with the boiling water, stir for 2 minutes so the powder is all dissolved.
In a 1-cup measuring cup fill to 1/2 cup with cold water, add enough ice to cold water to make 1 cup. Pour into the gelatin mixture, stir until slightly thickened; remove any unmelted ice cubes.
Whisk in the Cool Whip. Pour into a zip-close bag and store in refrigerator for at least 1 hour.
Pre-heat oven to 425 degrees F.
Cut out pie crust into 3" circles. Cut out stars (if desired). Wrap the circles around the cannoli forms, brush lightly with the milk, add the stars on top, and brush with milk. Repeat with remaining pie crusts. Note- use a rolling pin to re-roll out the scraps of dough to cut out 3 more circles per pie crust.
Bake for 10-12 minutes, or until golden brown. Cool on a wire rack for 5 minutes before carefully removing the cannoli form. Use caution as the forms will be very hot.
Snip a corner of the zip-close bag and pipe the strawberry Jell-O cream pie mixture into the cannolis. Keep refrigerated until ready to serve.