Add Jello gelatin to a large mixing bowl, and pour in hot water. Whisk until gelatin powder is completely dissolved, about 2 minutes
Pour in ice cold water, and whisk until frothy
Gradually stir in Cool Whip, and mix until completely blended and light pink
Place mixture in refrigerator for 20 to 30 minutes or until thick enough to spoon into pie crust
Spoon Jello mixture into graham cracker crust, and smooth evenly in crust with spatula
Refrigerate pie for 4 hours or overnight before serving
