Cool 'N Easy Cherry Pie

• 23 cup water boiling
• 3 ounces jello cherry flavored
• 1/2 cup water cold
• 1 x ice cubes
• 8 ounces whipped topping, prepared fat-free
• 9 ounces graham cracker pie crust
• 10 each cherries for garnish
• 1 x whipped topping, prepared for garnish

1. Stir boiling water into jello in large bowl 2 minutes or until dissolved.
2. Mix cold water and ice to make 1 1/4 cups.
3. Gradually add to gelatin, stirring until slightly thickened (consistency of unbeaten egg whites).
4. Remove any remaining ice.
5. Stir in tub whipped topping with wire whisk until smooth.
6. Refrigerate 10 to 15 minutes or until mixture is very thick and will mound.
7. Spoon into crust.
8. Refrigerate 4 hours or until firm.
9. Before serving, use a cake decorating tool to border the edges of the pie with whipped topping stars all the way around, and one big one in the middle.
10. Arrange cherries evenly among the whipped topping border.

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

Taken from recipeland.com/recipe/v/cool-n-easy-cherry-pie-39536 (may not work)