Lemon Pie (Cindy Stentzel)
2 c. Cool Whip; 1 3-oz. pkg. lemon jello; 2/3 c. boiling water; 2 c. ice cubes; 1 pre-made graham cracker crust.
Make jello with boiling water and ice cubes. When partially set mix in Cool Whip. Put into graham cracker crust & refrigerate for at least 2 hours.