2/3 cup boiling water
1 pkg. (4-serving size) Strawberry Jello
1/2 cup cold water
1 tub (8 oz.)Cool Whip, thawed,
1 Ready-to-use graham cracker crumb crust (6 oz.)
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Refrigerate 30 min. or until mixture is very thick and will mound.
SPOON into crust. Refrigerate 4 hours or until firm.
TOP with the remaining whipped topping just before serving. Store leftover pie in refrigerator.