Light Cool 'n' Easy Pie

Source: Jan Taylor

2/3 cup boiling water
1 package Jell-O brand cherry flavor sugar free gelatin
1/2 cup cold water
Ice cubes
1 (8 ounce) container) Cool Whip Free whipped topping, thawed, divided
1 reduced fat ready-to-use graham cracker crumb crust

Stir boiling water into gelatin in large bowl at least 2 minutes 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 2 1/2 cups of the whipped topping with wire whisk until smooth. Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon into crust.

Refrigerate 4 hours or until firm.

Just before serving, garnish with remaining whipped topping and assorted fresh fruit, if desired. Store leftover pie in refrigerator.

ENJOY!