Strawberry Chiffon Pie
1-1/4 cups Graham Crumbs
1/4 cup butter, melted
2/3 cup boiling water
1 pkg. (85 g) Strawberry Jelly Powder
1/2 cup cold water
1-1/2 tsp. grated lime zest
2 Tbsp. lime juice
1-1/2 cups thawed Whipped Topping
8 strawberries, finely chopped
MIX graham crumbs and butter in 9-inch pie plate. Press crumb mixture firmly onto bottom and up side of plate. Stir boiling water into dry jelly powder in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to jelly; stir until ice is completely melted. Stir in lime peel and juice.
ADD whipped topping; stir with wire whisk until well blended. Stir in strawberries. Refrigerate 1 hour or until mixture is thick and will mound. Spoon into crust.
REFRIGERATE at least 4 hours or overnight. Store any leftover pie in refrigerator.