Watermelon Cream Pie


1 package watermelon gelatin
1/4 cup boiling water
12 ounces frozen whipped topping, thawed
2 cups watermelon, seeded and cubed
1 graham cracker crust


In a large bowl, dissolve the gelatin in boiling water.  Cool the mixture to room temperature.  Whisk in the whipped topping and fold in the cubed watermelon.  Spoon mixture into crust.  Refrigerate for two hours or until set.


A refreshing summer dessert!

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