Light & Fruity Pie
From the kitchen of: Patti Valencic

Ingredients:

1 ea. 3 oz pkg of Jello (any flavor)
2/3 C Boiling water
1 ea. Graham Cracker Crust (buy or make)
1 ea 8 oz. Cool Whip
1 C Fruit chopped small  (fresh or canned fruit)
2 C Ice Cubes

Stir Jello into hot water.
When fully dissolved. add 2 cups of ice cube. After three minutes remove remaining ice.
Stir in Cool Whip and blend until smooth.
Stir in chpped fruit until well mixed.
Pour into Graham Cracker crust and lightly cover with plastic wrap or foil for at least three to four hours. Best if made the day before to be sure it has chilled all the way thru.
Serve cold.

Graham Cracker Crust:

1-1/4 C Graham Cracker Crumbs (15-20 crushed crackers)
3T Sugar
1/3 C Butter (melted
9" Pie tin

Combine crumbs and sugar until well blended.
Stir in melted butter and mix until well blended.
Pack mixture to sides and bottom of pie tin, trying to keep an even thickness.