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Ingredients
- 1 (6 oz.) pkg. jello
- 1 1/3 c. boiling water
- 4 c. ice cubes
- 16 oz. Cool Whip
Method
- In a large mixing bowl, dissolve jello in boiling water.
- Add ice cubes until most of the ice is dissolved.
- Remove excess pieces of ice.
- Add Cool Whip and blend with mixer.
- Pour over graham cracker crust and refrigerate at least 2 hours.