Step 1

Whisk the jello mix and boiling water until fully dissolved. Whisk in the cold water.

Step 2

Fold the cool whip into the jello mixture. until well combined.

Step 3

Refrigerate pie filling in the bowl for 30 minutes. Then mix again with a rubber spatula.

Step 4

Transfer the jello mixture to the pie crust and spread so the top is flat.

Step 5

Chill the pie for at least 6 hours (preferably overnight) before slicing. I like to top each slice with a dollop of whipped cream and lime slice.