Raspberry Jello Pie
Adapted from: Kraft
1 Package Raspberry Jello
2/3 Cup Boiling Water
Water and Ice cubes
1 Container Cool Whip
1 Graham Cracker Crust
Mix jello powder into 2/3 cup of boiling water and stir for two minutes. Add half a cup of water and three ice cubes and stir until ice is melted and jello is slightly thickened.
Whisk in cool whip and smooth.
Pour mixture into graham cracker crust and refrigerate at least four hours.
Top with fresh raspberries and serve cold.
Tip: You can make an even lighter version of this pie by using Sugar Free Jello and light cool whip! Try with other flavors of jello and their fruit!