Velvety smooth creamy pie made in a jiffy! Great summer dessert.
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
Whisk gelatin and boiling water; set aside.
In a separate bowl mix ice and water. Stir into gelatin; remove any unmelted ice.
Fold in non-dairy whipped topping.
Spoon into graham cracker crust; refrigerate 4 hours or until firm.
Makes 8 servings.