2/3 cup boiling water, 1 pkg. strawberry jelloice cubes, 1/2 cup cold water, 1 tub Cool Whip whipped topping; thawed, 1 graham pie crust.

Stir boiling water into the dry gelatin; mix in a big bowl for 2 minutes. Add enough ice to the cold water to make 1 cup; add to the gelatin and stir until thickened. Remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Refrigerate for 20 minutes. Spoon into crust.

Refrigerate for 6 hours or overnight

added by Tammy Amina