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Confetti Pie

average rating

rate/review

prep time

15 min

total time

9 hr 15 min

makes

photo by:

kraft

recipe by: kraft

what you need

2 cups boiling water, divided

1 pkg. (4-serving size) Jell-O Lemon Jelly Powder

1 cup cold water, divided

1 pkg. (4-serving size) Jell-O Orange Jelly Powder

1-1/2 cups thawed Cool Whip Whipped Topping

1/4 cup butter, melted

1-1/4 cups Honey Maid Graham Crumbs

make it

STIR 1 cup of the boiling water into dry lemon jelly powder in medium bowl at least 2 minutes or until completely dissolved. Stir in 1/2 cup of the cold water. Pour into 8-inch square pan. Refrigerate 4 hours or until firm.

ADD remaining 1 cup boiling water to dry orange jelly powder in large bowl; stir at least 2 min. or until completely dissolved. Stir in remaining 1/2 cup cold water. Refrigerate 20 min. or until slightly thickened (consistency of unbeaten egg whites).

COMBINE graham crumbs and butter together in 9-inch pie plate. Press onto bottom and up sides of pie plate to form crust. Set aside.

CUT lemon jelly into 1/2-inch cubes or decorative shapes. Add to orange jelly along with the whipped topping; stir gently until well blended. Refrigerate until mixture will mound. Pour into crust. Refrigerate at least 4 hours or until firm.