COOL AND CREAMY WATERMELON PIE
1 package (3 ounces) watermelon gelatin
1/4 cup boiling water
1 carton (12 ounces) frozen whipped topping, thawed
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2 cups cubed seeded watermelon
1 graham cracker crust (9 inches)
In a large bowl, dissolve gelatin in boiling water. Cool to room temperature.
Whisk in whipped topping; fold in watermelon.
Spoon into crust. Refrigerate for 2 hours, or until set.
Yield: 6-8 servings.
Quick Cooking July/August 2003