2/3 c Boiling Water
3 oz Box Orange Jello
1/2 c Cold Water
Ice Cubes
8 oz Tub Cool Whip
6 oz Shortbread crust
Cool Whip for garnish
Stir boiling water into Jello in large bowl 2 minutes or until dissolved.
Mix cold water and ice to make 1 1/4 cups. Gradually add to gelatin,
stirring until slightly thickened (consistency of unbeaten egg whites).
Remove any remaining ice.
Stir in tub Cool Whip with wire whisk until smooth. Refrigerate 10 to 15
minutes or until mixture is very thick and will mound. Spoon into crust.
(There is likely to be some left over)
Refrigerate 3 hours or until firm. Decorate top of pie with Cool Whip just
before serving.
Yields
8 Servings