Creamy Watermelon Pie great for the Summer 

1 package (3 ounces) watermelon gelatin
1/4 cup boiling water
1 carton (12 ounces) frozen whipped topping, thawed
2 cups cubed seeded watermelon
1 graham cracker crust (9 inches) 


Directions: 
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.