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Lime Chiffon Pie




Source of Recipe


whats cooking magazine


Recipe Introduction


This looks easy and a must try for me.



List of Ingredients




2/3 cup boiling water
1 pkg. (10.3 g) Jello light lime jelly powder
ice cubes
1/2 cup cold water
juice and grated peel of one lime
1 cup thawed light cool whip topping
1 1/4 cup graham crumbs
2 tbsp. non-hydrogenated margerine, melted

Recipe



Stir boiling water into dry jelly powder in large bowl at least 2 minutes, until completly dissolved. Add enough ice to cold water to measure one cup. Add to jelly, stir until ice is completely melted. Stir in lime peel and juice. Add whipped toping, stir with wire whisk until well blended. Refrigerated 15-20 minutes or until mixture is very thick and will mound.

Meanwhile, combine graham crumbs and margerine in 9 inch pie plate. Press onto bottom and up side of pie plate to form crust, fill with jelly mixture.

Refridgerate at least 4 hours or overnight. Store leftover pie in refrigerator.
8 servings.