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Lime Chiffon Pie

Prep Time:
30 min

Total Time:
4 hr 30 min

Makes:
8

2/3 cup boiling water

1 pkg. (10.3 g) JELL-O Light Lime Jelly Powder

ice cubes

1/2 cup cold water

1 cup thawed COOL WHIP Light Whipped Topping

Zest and juice from 1 lime

1-1/4 cups HONEY MAID Graham Crumbs

2 Tbsp. non-hydrogenated margarine, melted

STIR boiling water into dry jelly powder in large bowl at least 2 min. until dissolved. Add ice to cold water to measure 1 cup. Add to jelly; stir until melted. Stir in whipped topping, zest and juice with whisk. Refrigerate 15 min. or until thick enough to mound.

MEANWHILE, combine graham crumbs and margarine in 9-inch pie plate. Press onto bottom and up side of plate; fill with jelly mixture.

REFRIGERATE at least 4 hours.

Kraft Kitchens Tips

Special Extra

Garnish with thin lime wedges and/or additional lime zest before serving.

Lemon Chiffon Pie

Prepare as directed, using Jell-O No Sugar Added Lemon Jelly Powder, lemon zest and lemon juice.

Makeover - How We Did It

We kept all the fresh flavour and creamy texture of a classic key lime pie but with a savings of 300 calories and 15 g fat per serving. We removed the coconut and sugar in the crust and replaced the butter with a non-hydrogenated margarine and replaced eggs and condensed milk in the filling with Jell-o No Sugar Added Jelly Powder and Light Cool Whip Topping.

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