2/3 cup boiling water
1 small pkg Watermelon gelatin
1/2 cup cold water
1 8oz. carton frozen whipped topping, thawed
1 graham cracker pie crust
In medium bowl stir boiling water into gelatin, stirring until dissolved about 2 minutes.
In a separate bowl, mix cold water and ice cubes that make 1 1/4 cups. Stir into gelatin until slightly thickened. Remove any remaining ice.
Stir in thawed whipped topping until smooth. Refrigerate 10 minutes or until mixture will mound. Spoon into graham cracker crust.
Refrigerate 4 hours or until firm. Before serving top with additional whipped cream.
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