1 ready-to-use Reduced Fat graham cracker crumb crust (6 oz)
Instructions
Stir boiling water into dry gelatin mix in large bowl at least 2 mins until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Stir in lime peel and juice.
Add whipped topping; stir with wire whisk until well blended. Refrigerate 15-20 mins or until mixture is very thick and will mound. Spoon into crust.
Refrigerate at least 4 hours or overnight. Store leftovers in fridge.
Originally Submitted
8/24/2010
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You can add this Lime Chiffon Pie recipe to your own private DesktopCookbook.
