jello 1-2-3

remember jello 1-2-3 ??? ohhhhhh boy is my age showing??? lol

simplest way to get that taste and texture you remember:
1 box jello
1½ cups water (rolling boil)
1 8oz tub coolwhip

in a deep bowl, dissolve the jello into the boiling water. reserve 1 Tbsp of the liquid.
reserve 1 cup coolwhip (set aside) then add the rest of the coolwhip to the jello in the bowl. mix really well - until all the blobs of cool whip are gone and it's smoothly blended. it will NOT look like it's going to jell ... as a matter of fact, it actually looks a little gross.
pour into small cups or, if you really feel lazy, into a glass bowl. chill until the jello begins to set (about 20 minutes in a COLD refrigerator, longer if you keep compulsively checking to see if it's jelling). it will begin separating into two layers -- DON'T STIR THAT -- you WANT the layers lol
once it's jelled enough to support another layer, blend the remaining 1 cup coolwhip with the tablespoon of reserved jello mix ... use the same deep bowl (i know you forgot to rinse it, and in this case that's okay)
once it's well blended, spoon carefully onto the chilled jello. if you're chicken, loading it into an icing gun works well too.

... if you plan to add sprinkles and other schtuff, just remember ... they are going to run (bleed color) if they get wet so make sure no moisture has collected on the lid of the container/s/ you put the jello in.

ummmmmmmm ... did i mention that a covered glass casserole is GREAT for this dessert?

additional notes ...

if you really really really need a crust for this ...
2 cups graham cracker crumbs, 1/2 cup sugar and 1/2 cup melted butter ... mix until crumbly, press firmly THEN do the whole jello thing on top. personally, i'd save this crust thing for the pudding boxes you just found in the pantry