Cool 'N Easy Easter Pie

• 23 cup water boiling
• 1 package jello any flavour
• 1/2 cup water cold
• 1 x ice cubes
• 8 ounces whipped topping, prepared thawed
• 1 each graham cracker pie crust 6 ounce

1. Stir boiling water into gelatin in a large bowl for 2 minutes or until completely dissolved.
2. Mix cold water and ice to make 1 1/4 cups.
3. Add to gelatin, stirring until slightly thickened.
4. Remove any remaining ice.
5. Stir in whipped topping with wire whisk until smooth.
6. Refrigerate 10 minutes until mixture will mound.
7. Spoon into crust.
8. Refrigerate 4 hours or until firm.
9. Garnish with additional whipped topping and jelly beans, if desired.
10. Store leftover pie in refrigerator.

water boiling, flavour, water cold, topping, graham cracker pie crust

Taken from recipeland.com/recipe/v/cool-n-easy-easter-pie-37593 (may not work)