Thursday, April 29, 2010

Lime Chiffon Pie

2/3 cup boiling water, 2 (3 oz.) boxes sugar-free Lime Jello, Juice from one fresh squeezed Lime, 1/2 cup cold water, 1/2 cup crushed ice, one 12 oz. tub Lite Cool Whip, 1 Ready to use Graham cracker crumb crust.

Stir boiling water into dry jello in a large bowl at least 2 minutes to totally dissolve jello. Add fresh lime juice, cold water and crushed ice. Stir until completely melted. Whisk in Cool Whip (thoroughly blending). Mixture will start to thicken as whipping. Once well blended empty into graham cracker crust and refrigerate 3 - 4 hours or overnight. Store leftovers in refrigerator. Approximately 130 calories per slice.

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