This easy Easter pie is cooled in the refrigerator after making. Made with any Jell-O, whipped cream and more.
2/3 c Boiling water
1 pk (4-serving size) Jell-o, any flavor
1/2 c Cold water
8 oz Cool Whip whipped topping,
1 Ready-made Graham Cracker
Pie Crust (6 oz)
Stir boiling water into gelatin in a large bowl for 2 minutes or until
completely dissolved. Mix cold water and ice to make 1 1/4 cups. Add to
gelatin, stirring until slightly thickened. Remove any remaining ice.
Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes until mixture will mound.
Spoon into crust. Refrigerate 4 hours or until firm.
Garnish with additional whipped topping. Add jelly beans, Hershey kisses, small chocolate Easter eggs, etc