- 1 3- ounce package watermelon Jell-O
- 1/4 cup boiling water
- 12 ounces whipped topping
- 2 cups watermelon seeded and cubed
- 1 graham cracker pie crust
- In large bowl, dissolve Jell-O in boiling water.
- Cool to room temperature.
- Whisk in whipped topping.
- Fold in watermelon cubes.
- Spoon into crust. Refrigerate for 2 hours or until set.
Evelyn Grover, Gurdon, AR
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