Bring the ⅔ cup of water to a boil. Remove from the heat and whisk in jello mix, stirring until dissolved.

Stir in the 1 cup ice cold water, and stir for 1-2 minutes as jello starts to thicken slightly.

Pour the jello mixture into a large mixing bowl, and whisk in 12 ounces of the cool whip (¾ of the 16 ounce container).

Move the mixture to the refrigerator for 30 minutes.

After 30 minutes, check the mixture and give it another whisk to make sure all of the jello and cool whip are incorporated.

Place back into the refrigerator for another 30 minutes.

Give the mixture a final stir, and pour into your prepared crust, careful not to over fill, discard any extra filling.

Place the pie into the refrigerator to set for at least 6 hours, or over night.

Serve with the remaining cool whip on top. Enjoy!