Light, Cool & Easy Pie

• 23 cup boiling water
• 1 (6 ounce) jell-o low calorie sugar-free cherry gelatin
• ice cube
• 12 cup cold water
• 1 (8 ounce) container Cool Whip Free, thawed and divided
• 1 (6 ounce) ready-to-use reduced fat graham cracker crust

1. Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved.
2. Add enough ice to cold water to measure 1 cup.
3. Add to gelatin; stir until slightly thickened.
4. Remove any unmelted ice.
5. Add 2 cups of the whipped topping; stir with wire whisk until well blended.
6. Refrigerate 30 minutes or until mixture is very thick and will mound.
7. Spoon into crust.
8. Refrigerate 4 hours or until firm.
9. Top with the remaining whipped topping just before serving.
10. Store leftover pie in refrigerator.

boiling water, jello, cold water, graham cracker crust

Taken from www.food.com/recipe/light-cool-easy-pie-186043 (may not work)