Creamy Cranberry Pie

• 2/3 cup boiling water
• 1 pkg. (4-serving size) JELL-O Cranberry Flavor Gelatin
• 1/2 cup cold water
• ice cubes
• 1 tub ( 8 oz.) COOL WHIP Whipped Topping, thawed
• 1 tsp. grated orange zest (optional)
• 1 cup whole berry cranberry sauce
• 1 ready-to-use graham cracker crumb crust (6 oz.)

1. Stir boiling water into dry gelatin in large bowl 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 whipped topping and orange zest; beat with wire whisk until well blended.
6. Gently stir in cranberry sauce.
7. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.
8. Spoon into crust.
9. Refrigerate 4 hours or until firm.
10. Store leftover pie in refrigerator.

boiling water, gelatin, cold water, orange zest, cranberry sauce, ready

Taken from www.kraftrecipes.com/recipes/creamy-cranberry-pie-57544.aspx (may not work)