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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
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 Rating: 5 / 5 - Reviews: 4
Dec 2, 12:15 AM
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Mar 3, 10:39 PM
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Jun 7, 8:45 PM
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Dec 5, 11:30 AM
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