Cool'n easy easter pie

2/3   c            Boiling water
   1       pk           (4-serving size) Jell-o
                        Strawberry flavor gelatin or
                        Any flavor
     1/2   c            Cold water
                        Ice cubes
   8       oz           Cool Whip whipped topping,
                        Thawed
   1                    Ready-made Graham Cracker
                        Pie Crust (6oz)

  Stir boiling water into gelatin in a large bowl for 2
  minutes or until completely dissolved. Mix cold water
  and ice to make 1 1/4 cups. Add to gelatin, stirring
  until slightly thickened. Remove any remaining ice.
  Stir in whipped topping with wire whisk until smooth.
  Refrigerate 10 minutes until mixture will mound. Spoon
  into crust. Refrigerate 4 hours or until firm. Garnish
  with additional whipped topping and jelly beans, if
  desired. Store leftover pie in refrigerator.