This pie offers a classic smooth texture and can feature any flavor you like. Here are a few suggestions: Try orange gelatin with pineapple juice, grape gelatin with grape juice, or raspberry gelatin with raspberry juice. It’s a perfect light summer dessert, especially with complementary fresh fruit on the side.
Recipe information
Yield
makes two 9-inch pies
Ingredients
2 recipes Graham Cracker Crust (page 23), baked
2 cups fruit juice
1 (3-ounce) package flavored gelatin
1 (14-ounce) can sweetened condensed milk
12 ounces whipped topping, thawed according to package directions
3 tablespoons lemon juice
Preparation
Step 1
Heat 1 cup of the juice and gelatin and stir until dissolved. Add the milk, whipped topping, lemon juice, and the remaining 1 cup fruit juice and whisk until thoroughly combined.
Step 2
Divide the filling evenly between the 2 crusts, then refrigerate overnight before slicing.
