Cool 'N Easy Cherry Pie

1. 1

   Stir boiling water into jello in large bowl 2 minutes or until dissolved.

2. 2

   Mix cold water and ice to make 1 1/4 cups.

3. 3

   Gradually add to gelatin, stirring until slightly thickened (consistency of unbeaten egg whites).

4. 4

   Remove any remaining ice.

5. 5

   Stir in tub whipped topping with wire whisk until smooth.

6. 6

   Refrigerate 10 to 15 minutes or until mixture is very thick and will mound.

7. 7

   Spoon into crust.

8. 8

   Refrigerate 4 hours or until firm.

9. 9

   Before serving, use a cake decorating tool to border the edges of the pie with whipped topping stars all the way around, and one big one in the middle.

10. 10

    Arrange cherries evenly among the whipped topping border.

* Per serving · 4 servings · Values may vary.

No additional tips available.