Lime Chiffon Pie

This is from the current issue (Summer '06) of Krafts Food & Family Magazine. I plan on making this in the next few days and am sure others would love it too. Looking at it, I can see how the flavors could be easily changed by different jello flavors. It is printed with sugar free ingredients but I am posting with regular ones.

• Ready In: 4 hrs 10 mins
• Serves: 8

Ingredients

• 2⁄3 cup boiling water
• 1 (3 ounce) package lime Jell-O gelatin
• 1⁄2 cup cold water
• 1 1⁄2 teaspoons lime zest
• 2  tablespoons lime juice
• 2  cups  thawed Cool Whip (I see no problem subbing whipped heavy cream here if one wanted to)
• 1 (6 ounce)  graham cracker crust

Directions

1. Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved; add enough ice to cold water to measure one cup; add to jello, stir until ice is completely melted then stir in lime juice and peel.
2. Add Cool Whip or whipped cream; stir with wire whisk until well blended; refrigerate 15 to 20 minutes or until mixture is very thick and will mound; spoon into crust.
3. Refrigerate at least 4 hours or overnight; store in refrigerator.