Jungle Berry Pie

• 1-1/2 cups graham cracker crumbs
• 2 Tbsp. sugar
• 1/3 cup butter or margarine, melted
• 1 box (2-1/8 oz.) animal crackers, divided
• 1 pkg. (4-serving size) JELL-O Raspberry Flavor Gelatin
• 1/4 cup sugar
• 1 cup boiling water
• 1 cup cold water
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 Tbsp. colored sprinkles

1. Mix graham cracker crumbs, 2 Tbsp.
2. sugar and the butter.
3. Press firmly onto bottom and halfway up side of 9-inch pie plate.
4. Press 12 to 14 of the animal crackers, front sides facing out, into crumb mixture around edge of pie plate.
5. Refrigerate until ready to fill.
6. Set remaining animal crackers aside for garnish.
7. Combine dry gelatin and 1/4 cup sugar in medium bowl.
8. Stir in boiling water 2 minutes until gelatin is completely dissolved.
9. Stir in cold water.
10. Remove 1/2 cup of the gelatin; set aside at room temperature.
11. Pour remaining gelatin into 8-inch square metal pan.
12. Freeze 1-1/2 hours or until ice crystals form around edge of pan.
13. Place partially frozen gelatin in large bowl; beat with electric mixer on medium speed until foamy.
14. Gently stir in 1 cup of the whipped topping; spoon into crust.
15. Freeze 15 minutes.
16. Top with reserved 1/2 cup gelatin mixture.
17. Freeze 2 hours or until firm.
18. Garnish pie as desired using remaining 1 cup whipped topping, remaining animal crackers and sprinkles.
19. Remove from freezer about 10 minutes before serving to soften slightly.
20. Store leftover pie in freezer.

graham cracker crumbs, sugar, butter, crackers, gelatin, sugar, boiling water, cold water, topping, colored sprinkles

Taken from www.kraftrecipes.com/recipes/jungle-berry-pie-53903.aspx (may not work)