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2/3 c. boiling water 1 (4 serving size) pkg. Jell-O brand gelatin (any flavor) ice cubes 1/2 c. cold water 1 (8 oz.) tub Cool Whip whipped topping, thawed 1 (6 oz.) Honey Maid graham pie crust Stir boiling water into dry gelatin mix in large bowl a least 2 minutes, until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin. Stir until slightly thickened. Remove and discard any unmelted ice. Gently stir in whipped topping with wire whisk until well blended. Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Spoon into crust. Refrigerate 4 hours or overnight until firm. Makes 8 servings. Special Extra: Just before serving, top each serving with 2 tablespoons thawed Cool Whip whipped topping. Better For You Tip: Prepare as directed, using Jell-O brand sugar-free, low-calorie gelatin, Cool Whip Free whipped topping and a ready-to-use, reduced-fat graham cracker crust. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |