|⅔ cup||Boiling Water|
|3 ounces||Box Berry-Blue JELL-O|
|½ cup||Cold Water|
|8 ounces||Tub COOL WHIP|
|6 ounces||Graham cracker crumb crust|
Stir boiling water into JELL-O in large bowl 2 minutes or until dissolved. Mix cold water and ice to make 1¼ cups. Gradually add to gelatin, stirring until slightly thickened (consistency of unbeaten egg whites). Remove any remaining ice.
Stir in tub COOL WHIP with wire whisk until smooth. Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon into crust. (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.
Source: Lisa Clarke, based on a recipe from "Cool Whip Get-Togethers - : Easy Recipes for Every Occasion" Posted by Lisa Clarke at Cyberealm BBS Watertown, NY 315-786-1120
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