| 1 | Stir boiling water into jell-o in large bowl 2 minutes or until dissolved. |
| 2 | Mix cold water and ice to make 1 ?cups. |
| 3 | Gradually add to gelatin, stirring until slightly thickened (consistency of unbeaten egg whites). |
| 4 | Remove any remaining ice. |
| 5 | Stir in tub cool whip with wire whisk until smooth. |
| 6 | Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. |
| 7 | Spoon into crust. |
| 8 | (use leftover filling in 2 or 3 personal graham-cracker custard cups, with a small dollop of cool whip for garnish) refrigerate 4 hours or until firm. |
