Lime Chiffon Pie
2/3 cup boiling water
1 pkg (10.3 g) light Lime Jello powder
ice cubes
1/2 cup cold water
juice and peel of one lime
1 cup, thawed cool whip topping
1 1/4 graham cracker crumbs
2 tbsp non-hydrogenated margarine, melted
Stir boiling water into dry jello powder in a large bowl at least 2 minutes until completely dissolved. Add enough ice to the cold water to measure one cup. Add to jello; stir until ice is completely melted. Stir in lime peel and juice. Add whipped topping, stir with a wire whisk until well blended. Refrigerate 15 - 20 minutes until mixture is very thick and will mound.
Meanwhile combine graham crumbs and margarine in a 9 inch pie plate. Press onto bottom and up sides of pie plate to form crust; fill with jello mixture.
Refrigerate at least 4 hours or over night. Store leftover pie in the fridge.
Recipes Notes: Nothing I would change about this except to say you are free to experiment with different Jello flavours, although I have to say the lime is a nice refreshing flavour for the heat of summer. Oh and why not save yourself some time and buy a ready made crust. 3.5/5
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What's the big deal about What's Cooking Wednesday and how do I play?
What's Cooking Wednesday was born out of a desire to get out of that "what's for dinner" rut. Playing is easy, wait until Wednesday rolls around and post a recipe that has been tried and tested by you. Pictures are always appreciated, but not necessary to play. Then drop me an email or leave a comment letting me know you played so I can add you to the WCW weekly master list.
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