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| 1 | | 4-serving package | | lime jello |
| 1 | 4-serving package | vanilla pudding (NOT instant) | ||
| 1/4 | Cup | sugar | ||
| 2 | Cups | water | ||
| 5 or 6 | limes | |||
| 3-1/2 | Cups | Cool Whip, thawed | ||
| 1 | grapham cracker crumb pie shell | |||
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| Make the Graham cracker crust; bake; cool; set aside. Cut off the ends of the limes and grate until the green is gone. Cut in half and squeeze out all the juice... take some of the pulp with a knife. Combine the juice and the rind; set aside. Combine jello, pudding, sugar, and water in a sauce pan. On medium heat, cook and stir mixture to full boil. Add lime juice mixture. Pour into a bowl, cover and chill in refrigerator until cold and slightly thickened; some what like egg whites. Fold in 2-1/2 Cups of the Cool Whip. Spoon into pie shell and put into refrigerator for at least 3 hours. Before serving, top with the rest of the Cool Whip ( amd maybe a little more) to cover entire pie. |
