Mandarin Orange Fluff Pie

2/3 cup boiling water
1 pkg (4 servings) orange Jello
1/2 cup cold water
ice cubes
1 tub (8 oz - small) Cool Whip - thawed
1 prepared graham cracker pie crust
small can of Mandarin orange segments

Mix boiling water and Jello in a large bowl for 2 minutes.
Mix cold water (use the juice from the can of orange segments, and
concentrated orange juice if you wish... makes the flavor stronger)
and ice cubes to measure 3/4 cups, and add to the Jello.
Stir until slightly thickened and remove any remaining ice.
Stir in thawed Cool Whip and whip with a whisk until very smooth.
Chill about 20 minutes, until very thick and will mound.
Spoon half of mixture into the graham cracker crust, add a few orange
segments, top with remaining Cool Whip - Jello mixture. Add orange
segments to the top decoratively, and chill for 4 hours or overnight

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