Easy Lemon-Berry Creamy Pie

Ingredients

2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
ice cubes
1/2 cup cold water
2 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups mixed strawberry slices, blueberries and raspberries, divided
1 HONEY MAID Graham Pie Crust (6 oz.)

Instructions

• STIR boiling water into gelatin 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 lemon zest, juice and whipped topping; stir with wire whisk until well blended. Add 1 cup of the fruit; stir gently until well blended. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust.
• REFRIGERATE 6 hours or overnight until firm. Top with remaining fruit just before serving. Store leftover pie in refrigerator.

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