• 1 pkg. (4-serving size) Jell-O, any flavor
  • 2/3 cup boiling water
  • Ice cubes
  • 1/2 cup cold water
  • 1 tub (8 oz.) whipped topping, thawed
  • 1 graham pie crust (6 oz.)



Stir boiling water into gelatin in a large bowl at least for 2 minutes until completely dissolved. Add ice to cold water to make 1 cup. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Add whipped topping; stir with wire whisk until well blended. Refrigerate for 15 to 20 minutes or until mixture is very thick and will mound. Spoon into crust. Refrigerate 4 hours or overnight until firm. Tip: Stir in 1 cup chopped or sliced fresh fruit after whipped topping.

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