2/3 cup water, boiling
1 Jell-O Brand Lemon Flavor Gelatin
ice cubes
1/2 cup water, cold
2 tsp. lemon peel, grated
1 tbsp. fresh lemon juice
8 oz. Cool Whip Whipped Topping, thawed
2 cups mixed strawberry slices, blueberries and raspberries, divided
6 oz. Honey Maid Graham Pie Crust
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
Add enough ice to cold water to measure 1 C.
Add to gelatin; stir until slightly thickened.
Remove any unmelted ice.
Add lemon peel, juice and whipped topping; stir with wire whisk until well blended.
Add 1 C. of the fruit; stir gently until well blended.
Refrigerate 20-30 minutes or until mixture is very thick and will mound.
Spoon into crust.
Refrigerate 6 hours or overnight until firm.
Top with remaining fruit just before serving.
Store leftover pie in refrigerator.
Garnish with fresh mint sprigs just before serving.
Sugar: 10g
:
Calcium: 27mg
Calories: 146kcal
Carbohydrates: 19g
Cholesterol: 1mg
Fat: 7g
Fiber: 1g
Iron: 1mg
Potassium: 86mg
Protein: 2g
Saturated Fat: 3g
Sodium: 99mg
Vitamin A: 17IU
Vitamin C: 19mg
