1 graham cracker crust
1 sm. pkg. Jello dessert (any flavor)
1 (8 oz.) Cool Whip

Dissolve Jello using 2/3 cup boiling water. Chill Jello with 2 cups ice cubes until it starts getting thick. After it thickens, pick out excess ice. Add Cool Whip use wire whip until blended together. Pour into pie crust and let set overnight in refrigerator.