- 2/3 cup boiling water
- 1 pkg (3 oz) Jello or Sugar Free Jello
- ice cubes
- 1/2 cup cold water
- 1 8 oz tub Cool Whip, thawed
- 1 graham cracker pie crust
- Stir boiling water into gelatin until dissolved. Add ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened. Remove any ice remaining.
- Whisk in Cool Whip until blended. Refrigerate 15-20 mins until mixture is thick and will mound. Spoon into crust.
- Chill until firm, 4 hours.
