Categories: Dessert

Ingredients

• 2/3 cup boiling water
• 1 3-oz. box watermelon jello
• 1/2 cup cold water
• Ice cubes
• 1 8-oz. container whipped topping
• 1 6-oz. graham cracker pie crust

Directions

1. Stir boiling water into gelatin until dissolved. Mix water and ice to make 1 1/4 cups. Stir into gelatin until slightly thickened. Remove and remaining ice. Stir in the Cool Whip until smooth. Refrigerate 10 minutes or until mixture will mound. Spoon into crust.

2. Refrigerate 4 hours or until firm.

3. Garnish with additional Cool Whip if desired.

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