1ready-to-use reduced fat graham cracker crumb crust (6 oz. or 9 inch)
STIR boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
ADD 2 cups of the whipped topping; stir with wire whisk until well blended. Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon into crust. Refrigerate 4 hours or until firm.
TOP with remaining whipped topping just before serving. Store leftover pie in refrigerator.