2/3 c. boiling water
1 (4 serving size) pkg. jello (any flavor)
1/2 c. cold water
ice cubes
1 (8 oz.) tub Cool Whip
1 (9-inch) graham cracker pie crust

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Mix cold water and ice to measure 1 cup. Add to gelatin, stirring until ice is melted. Stir in whipped topping with wire whisk until smooth. Refrigerate 15 to 20 minutes or until mixture is thick and will mound. Spoon into crust. Refrigerate 4 hours or overnight.