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1
Mix graham cracker crumbs, 2 Tbsp.
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2
sugar and the butter.
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3
Press firmly onto bottom and halfway up side of 9-inch pie plate.
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4
Press 12 to 14 of the animal crackers, front sides facing out, into crumb mixture around edge of pie plate.
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5
Refrigerate until ready to fill.
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6
Set remaining animal crackers aside for garnish.
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7
Combine dry gelatin and 1/4 cup sugar in medium bowl.
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8
Stir in boiling water 2 minutes until gelatin is completely dissolved.
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9
Stir in cold water.
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10
Remove 1/2 cup of the gelatin; set aside at room temperature.
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11
Pour remaining gelatin into 8-inch square metal pan.
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12
Freeze 1-1/2 hours or until ice crystals form around edge of pan.
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13
Place partially frozen gelatin in large bowl; beat with electric mixer on medium speed until foamy.
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14
Gently stir in 1 cup of the whipped topping; spoon into crust.
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15
Freeze 15 minutes.
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16
Top with reserved 1/2 cup gelatin mixture.
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17
Freeze 2 hours or until firm.
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18
Garnish pie as desired using remaining 1 cup whipped topping, remaining animal crackers and sprinkles.
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19
Remove from freezer about 10 minutes before serving to soften slightly.
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20
Store leftover pie in freezer.
