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Stir boiling water into jello in a large bowl, at least 2 minutes, until completely dissolved.
Mis cold wate and ice to measure 1 cup. Add to jello, stirring until ice is melted. Stir in whipped topping until smooth.
refrigerate 15-20 minutes or until mixture is thick and will mound. Spoon into crust.
Refrigerate 4 hours or overnight
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