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