Watermelon Pie

• 1 recipe Graham Cracker Crust (page 23), baked
• 1 (3-ounce) package watermelon gelatin
• 1/4 cup boiling water
• 12 ounces whipped topping, thawed according to package directions
• 2 cups cubed seedless watermelon

1. Dissolve the gelatin in the boiling water in a small bowl.
2. Let cool to room temperature, then whisk in the whipped topping until completely blended.
3. Drain off any watermelon liquid that has seeped out, then fold the watermelon cubes into the filling.
4. Spoon the filling into the crust and chill for 2 to 3 hours or overnight before slicing.

graham cracker crust, watermelon gelatin, boiling water, topping, watermelon

Taken from www.epicurious.com/recipes/food/views/watermelon-pie-390103 (may not work)