Lime Chiffon Pie

Name: Lime Chiffon Pie
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 8 serving(s)
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

(2)

Recipe by JanetB-KY

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.

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READY IN: 4hrs 10mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.
Refrigerate at least 4 hours or overnight; store in refrigerator.

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