2/3 c Boiling Water
3 oz Box Strawberry-Kiwi JELL-O
1/2 c Cold Water
Ice Cubes
8 oz Tub COOL WHIP
9 oz Graham cracker crumb crust
3 sl Kiwi, for garnish
1 Strawberry, for garnish
COOL WHIP for garnish
Stir boiling water into JELL-O in large bowl 2 minutes or until dissolved.
Mix cold water and ice to make 1 1/4 cups. Gradually add to gelatin,
stirring until slightly thickened (consistency of unbeaten egg whites).
Remove any remaining ice.
Stir in tub COOL WHIP with wire whisk until smooth. Refrigerate 10 to 15
minutes or until mixture is very thick and will mound. Spoon into crust.
Refrigerate 4 hours or until firm. Garnish with a dollop of COOL WHIP,
surrounded by 3 kiwi slices, and whole strawberry, sliced and fanned out,
just before serving.
Yields
10 Servings