Crustless Lemon Cream Pie

2 packages (4-serving-size) sugar-free lemon gelatin

2 cups boiling water

1 cup ice cubes

2 cups frozen light whipped topping*, thawed

In a large bowl, dissolve gelatin in boiling water; add ice cubes and stir until melted.

Add whipped topping; fold together gently. Pour into a 9-inch deep-dish pie plate. The whipped topping will naturally separate from the gelatin once poured into the pie plate, creating a top layer.

Cover, and chill at least 3 hours, or until set.