Crust:
1 1/2 cup low-fat graham cracker crumbs
1/4 cup light margarine, melted
3 tbsp granulated sugar
Filling:
2 cup watermelon balls
12 oz. Cool Whip Free, thawed
3 oz. watermelon gelatin powder
1/4 cup water
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.
Press mixture firmly in a 9-in. pie pan.
Chill one hour, or until firm.
Or, bake in a 375-degree F oven for ten minutes or until edges are brown.
Cool on rack before filling.
To prepare filling, combine whipped topping, watermelon gelatin powder, and water.
Fold in watermelon balls.
Spoon into pre-baked crust.
Chill for two hours.
Sugar: 17g
:
Calcium: 69mg
Calories: 246kcal
Carbohydrates: 30g
Cholesterol: 7mg
Fat: 9g
Fiber: 1g
Iron: 1mg
Potassium: 116mg
Protein: 12g
Saturated Fat: 3g
Sodium: 223mg
Vitamin A: 544IU
Vitamin C: 3mg
