Jello Easter Dessert - cooking recipe

Ingredients

2/3 c. boiling water
1 (4 serving size) pkg. strawberry jello
1/2 c. cold water
ice cubes
1 (8 oz.) tub Cool Whip, thawed
1 Keebler Ready graham cracker pie crust

Preparation

Stir boiling water into gelatin in large bowl for 2 minutes, until completely dissolved.
Mix cold water and ice to make 1 1/4 cups.
Add to gelatin, stirring until slightly thickened.
Remove any remaining ice.
Stir in whipped topping with whisk until smooth.
Refrigerate 10 minutes until mixture will mound.
Spoon into crust.
Refrigerate 4 hours, or until firm.
Store leftover pie in refrigerator.
Makes 8 servings.