Light Cool 'n Easy Pie

• 1 14 cups graham cracker crumbs
• 14 cup butter, melted
• 23 cup boiling water
• 1 (10 1/8 g) package strawberry gelatin
• ice cube
• 12 cup cold water
• 1 14 cups Cool Whip, thawed, divided

1. Mix Graham crumbs and butter; press firmly onto and up sides of 9-inch pie plate.
2. Stir boiling water into dry jelly powder in alrge bowl 2 minutes or completely dissolved.
3. Add enough ice to cold water to measure 1 cp.
4. Add to jelly; stir untiol slightly thicke ned.
5. REmove any unmelted ice.
6. Add 3/4 cup of hte whipped topping; stir with wire whisl until well blended.
7. Pour into crust.
8. REfrigerate 4 hours or until firm.
9. Top with remaining 1/2 cup whipped topping just before serving.
10. Store leftovers in refrigerator.
11. You can jazz it up with assorted cut-up fresh fruit just before serving.

graham cracker crumbs, butter, boiling water, strawberry gelatin, cold water

Taken from www.food.com/recipe/light-cool-n-easy-pie-418816 (may not work)