2/3 c. boiling water
1 pkg. Jello (4 serving size)
1/2 c. water cold (ice cubes)
1-8 oz. Cool Whip
1 graham cracker crust (6 oz)

Stir boiling water with Jello until dissolved. Add 1/2 cup cold water or ice cubes, then stir in Cool Whip until smooth. Refrigerate 10 minutes. Spoon on crust and wait 4 hours, or overnight until until firm.

Submitted by: Margie Trevino