Tropical Chiffon Pie
Brook-lyn Hibbs
ingredients
- 2/3 cup boiling water
- 1 box 3 oz Pineapple jello
- 2 cups ice cubes
- 2 cups frozen cool whip, thawed
- 1 tsp grated lime zest
- 1 1/4 cups chopped mango and papaya
- 1 ready to fill graham cracker pie crust
- 1/4 flaked coconut, toasted
directions
- 1
Stir boiling water into gelatin in large bowl until completely dissolved. Add ice cubes, stir until gelatin begins to thicken, about 1 minute. Remove and discard unmelted ice.
- 2
Whisk in 1 cup whipped topping and the lime zest. Fold in remaining topping, then the fruit. Spoon into crust. Sprinkle edge of pie with coconut. Refrigerate at least 3 hours til set.
Source: Brook-lyn Magee
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