2/3 c. boiling water
1 pkg. 4 serving size strawberry jello
ice cubes
1/2 c. cold water
1 tub (8 oz.) cool whip
1 Honey Maid Graham Pie Crust

Stir boiling water into jello in a large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to make 1 cup. Add to jello and stir until ice is melted. Add cool whip and stir until well blended. Refrigerate for 15 to 20 minutes or until mixture is very thick. Pour into pie crust. Refrigerate for 4 hours or overnight.