1 frozen pie shell

FILLING:

1 box sugar-free Jello
1 c. boiling water
1 c. ice cubes
1/2 c. light Cool Whip

MERINGUE:

2 egg whites (at room temp.)
1 tsp. confectioners' sugar

Crust: Prick bottom and sides of crust and bake until slightly brown, 20 minutes at 400. Remove and cool.

Filling: Dissolve Jello in boiling water, add ice cubes and stir until mixture thickens. Add Cool Whip and blend thoroughly with wire whisk or mixer. Cover bowl and refrigerate until mixture mounds when dropped from spoon (about 15 minutes). Pour into cooled crust, cover and refrigerate until firm, about 1 hour.

About 15 minutes before serving, prepare meringue. Beat at high speed until soft peaks, add sugar and beat until stiff peaks are formed. Spread meringue over chilled filling, make sure meringue touches the edges of the crust. Broil about 15 seconds until lightly browned. Remove immediately. Let stand for 5 to 10 minutes before cutting. Light Cool Whip could be used as a topping. Serves 8.