- 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.