2/3 C boiling water
1 pkg. (4 servings) sugar free strawberry jello
Ice cubes
½ C cold water
1 tub fat free cool whip
1 reduced fat graham cracker pie crust
*Stir boiling water into dry gelatin mix in a large bowl at least 2 minutes until completely dissolved.
*Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
*Add whipped topping; stir with a wire whisk until well blended.
*Refrigerate 15-20 minutes or until mixture is thick enough to mound.
*Spoon mixture into crust.
*Refrigerate 4 hours or overnight.
Serves 8
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