8 oz. graham cracker crust
1 (3 oz.) pkg. apricot Jello
2/3 c. boiling water
2 c. ice cubes
8 oz. Cool Whip
1 can apricots, drained and cut fine

Completely dissolve Jello in boiling water. Add ice cubes and stir until thick. Remove ice cubes. Add whipped topping, fold in until smooth. Add fruit and put in graham cracker crust. Chill until firm. You may cover with whipped topping. Light and fruity pie. Can be prepared in 7 minutes or less.