Cool 'n' Easy Mousse Pie

Directions

1. 1
   Mix graham crumbs and butte; press onto bottom and ups dies of 9-inch pie plate.
2. 2
   Add boiling water to jelly powder in large bowl; stir 2 minutes until completely dissolved.
3. 3
   Add enough ice to cold water to measure 1 cup; add to jelly; stir until slightly thickened.
4. 4
   Remove any unmelted ice.
5. 5
   Add 3/4 cup Cool Whip; stir with whisk until well blended.
6. 6
   Pour into crust.
7. 7
   Refrigerate for 4 hours or until firm.
8. 8
   Top with remaining Cool Whip before serving.
9. 9
   Garnish with assorted cut-up fresh fruit.