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Lime Chiffon Pie

  • 2/3 cup boiling water
  • 1 package lime jello
  • ice cubes
  • 1/2 cup cold water
  • 2 cups thawed cool whip
  • zest & juice from 1 lime
  • 1 1/4 cup graham wafer crumbs
  • 2 tbsp butter. melted

Stir boiling water into jello to dissolve. Add ice to cold water to make 1 cup. Add to jello, stir until ice is melted. Stir in cool whip, zest and juice with a whisk. Refrigerate 15-30 minutes.

Combine graham wafers and butter in a 9 inch pie plate. Press onto bottom and sides. Fill with jello mixture.

Refrigerate at least 4 hours.