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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