Cool 'N Easy Lime Pie
Yield
servingsPrep
30 minCook
0 minReady
4 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
water
boiling |
|
| 3 | ounces |
jello
lime |
|
| ½ | cup |
water
cold |
|
| 1 | x |
ice cubes
|
*
|
| 8 | ounces |
whipped topping, prepared
|
|
| 6 | ounces |
graham cracker pie crust
|
|
| 1 | small |
limes
sliced, for garnish |
|
| 1 | x |
whipped topping, prepared
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
water
boiling |
|
| 86.7 | ml/g |
jello
lime |
|
| 118 | ml |
water
cold |
|
| 1 | x |
ice cubes
|
*
|
| 231.2 | ml/g |
whipped topping, prepared
|
|
| 173.4 | ml/g |
graham cracker pie crust
|
|
| 1 | small |
limes
sliced, for garnish |
|
| 1 | x |
whipped topping, prepared
for garnish |
*
|
Directions
Stir boiling water into Jell-O in large bowl 2 minutes or until dissolved.
Mix cold water and ice to make 1¼ cups.
Gradually add to gelatin, stirring until slightly thickened (consistency of unbeaten egg whites).
Remove any remaining ice.
Stir in whipped topping with wire whisk until smooth.
Refrigerate 10 to 15 minutes or until mixture is very thick and will mound.
Spoon into crust.
(There is likely to be some left over).
Refrigerate 4 hours or until firm.
Garnish with alternating lime slices, and dollops of whipped topping for each slice, just before serving.
