Easy Lemon Chiffon Pie

1 (3 ounce) package lemon Jell-O®

1 cup boiling water

1 (8 ounce) container frozen whipped topping

1 (9 inch) prepared graham cracker crust

In a medium bowl, mix gelatin in boiling water; stir to dissolve. Allow gelatin to cool to room temperature.

In a separate bowl, beat gelatin mixture into whipped topping. Pour into graham cracker crust. Cover and refrigerate for 3 hours or until firm.