Cool 'n' Easy Mousse Pie

• 1 14 cups graham wafer crumbs
• 14 cup butter or 14 cup margarine, melted
• 23 cup boiling water
• 1 (10 g) packagejello no sugar added jelly powder
• ice cube
• 12 cup cold water
• 1 14 cups Cool Whip, light, thawed, divided

1. Mix graham crumbs and butte; press onto bottom and ups dies of 9-inch pie plate.
2. Add boiling water to jelly powder in large bowl; stir 2 minutes until completely dissolved.
3. Add enough ice to cold water to measure 1 cup; add to jelly; stir until slightly thickened.
4. Remove any unmelted ice.
5. Add 3/4 cup Cool Whip; stir with whisk until well blended.
6. Pour into crust.
7. Refrigerate for 4 hours or until firm.
8. Top with remaining Cool Whip before serving.
9. Garnish with assorted cut-up fresh fruit.

graham wafer crumbs, butter, boiling water, packagejello no sugar, cold water

Taken from www.food.com/recipe/cool-n-easy-mousse-pie-434042 (may not work)