3 oz. pkg. lemon gelatin
2/3 c. boiling water
2 c. ice cubes
8 oz. container frozen whipped topping, thawed
1/2 c. whole fresh blueberries
1/2 c. sliced fresh strawberries
9 inch graham cracker crust

Dissolve gelatin in the boiling water, stirring about 3 minutes. Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes. Remove any melted ice. Using a wire whip, blend in whipped topping and whip until smooth. Fold in strawberries and blueberries. Chill, if necessary, until mixture will mound. Spoon into pie shell. Chill about 2 hours.