Chilly Cherry Pomegranate Pie

1. 1

   Mix baking crumbs and butter in a 9-inch pie plate; press onto bottom and up sides of pie plate.

2. 2

   Add boiling water to jelly powder, stir 2 minutes until completely dissolved.

3. 3

   Stir in pomegranate juice.

4. 4

   Refrigerate 30 minutes, or until slightly thickened.

5. 5

   Whisk in 1 cup Cool Whip until well blended.

6. 6

   Pour into crust (filling will come near top of crust).

7. 7

   Carefully place in freezer.

8. 8

   Freeze 4 hours or until firm.

9. 9

   Top with remaining Cool Whip and place cookies in the center just before serving.

10. 10

    SUBSTITUTE: Prepare, using any other flavor of jello powder, such as strawberry or raspberry.

No additional tips available.