1 graham cracker crust
2/3 cup boiling water
1 pkg Strawberry Jello or any other flavor
1/2 cup cold water
1 container (8oz) Cool Whip
Stir boiling water into gelatin in large bowl for 2 minutes, until completely dissolved. Mix cold water and ice to make 1-1/4 cups. Add to geletin, stirring until slightly thickened. Remove any remaining ice.
Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes until mixture will mound. Spoon into crust.
Refrigerate 4 hours or until firm. Store leftovers in refrigerator.