Ingredients:

  • 1 pre-made graham cracker crust (9 inch)
  • 1 package (3 oz / 85g) watermelon-flavored gelatin powder
  • 1 cup (240ml) boiling water
  • 1 package (8 oz / 225g) softened cream cheese
  • 1 package (8 oz / 225g) whipped topping, thawed
  • 2 cups (300g) fresh watermelon, finely diced into 1/4 inch cubes

Instructions:

  1. Pour boiling water over the watermelon gelatin powder in a small bowl. Stir vigorously until completely dissolved and set aside to cool slightly.
  2. In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
  3. Slowly pour in the cooled gelatin mixture while continuing to mix on medium speed until combined.
  4. Using a rubber spatula, gently fold in the whipped topping using an over-and-under motion until the color is a uniform pale pink.
  5. Gently fold the diced fresh watermelon into the cream mixture.
  6. Pour the filling into the graham cracker crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight until firm.