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Velvety smooth creamy pie made in a jiffy! Great summer dessert.

Cool 'N Easy Pie

1 (3 1/2-ounce) package cherry gelatin
2/3 cup boiling water
1 1/4 cups crushed ice
1/2 cup cold water
1 cup frozen nondairy whipped topping, thawed

1 (8-inch) graham cracker crust

1. Whisk gelatin and boiling water; set aside.
2. In a separate bowl mix ice and water. Stir into gelatin; remove any unmelted ice.
3. Fold in non-dairy whipped topping.
4. Spoon into graham cracker crust; refrigerate 4 hours or until firm.

Makes 8 servings.