Orange Chiffon Pie
Quick Cooking
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You'll be greeted with smiles when you put Tina Dierking's no-bake dessert on your menu. "This pie is wonderfully refreshing in the summer," says the Showhegan, Maine reader. "It's an old recipe that stands the test of time."
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Chill
TIME: Prep: 15 min. + chilling
Ingredients:
- 1 package (3 ounces) orange gelatin
- 1 tablespoon sugar
- 3/4 cup boiling water
- 1/2 cup orange juice
- 1 teaspoon grated orange peel
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- 1 reduced-fat graham cracker crust (8 inches)
Directions:
In a large mixing bowl, dissolve gelatin powder and sugar in water. Add orange juice and peel. Refrigerate for 1 hour or until thickened but not set.
Beat on high speed for 3 minutes or until foamy and thickened. Fold in whipped topping until completely combined. Pour into crust. Cover and refrigerate for 4 hours or until set. Yield: 8 servings.