2/3 cup boiling water
1 small pkg. strawberry Jello
1/2 cup cold water
ice cubes
1 tub (8 oz) Cool Whip-thawed
1 graham cracker crust
Stir boiling water into Jello foe 2 minutes in a large bowl. Mix cold water and ice to measure 1 cup, add to Jello stirring until ice is melted. Stir in whipped topping with wire whisk until smooth. Refrigerate 15-20 minutes or until mixture is thck and will mound. Spoon into crust and refrigerate 4 hours or overnight.
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