Confetti Pie

1. 1

   Stir 1 cup of the boiling water into dry lemon jelly powder in medium bowl at least 2 minutes or until completely dissolved.

2. 2

   Stir in 1/2 cup of the cold water.

3. 3

   Pour into 8-inch square pan.

4. 4

   Refrigerate 4 hours or until firm.

5. 5

   Add remaining 1 cup boiling water to dry orange jelly powder in large bowl; stir at least 2 min.

6. 6

   or until completely dissolved.

7. 7

   Stir in remaining 1/2 cup cold water.

8. 8

   Refrigerate 20 min.

9. 9

   or until slightly thickened (consistency of unbeaten egg whites).

10. 10

    Combine graham crumbs and butter together in 9-inch pie plate.

11. 11

    Press onto bottom and up sides of pie plate to form crust.

12. 12

    Set aside.

13. 13

    Cut lemon jelly into 1/2-inch cubes or decorative shapes.

14. 14

    Add to orange jelly along with the whipped topping; stir gently until well blended.

15. 15

    Refrigerate until mixture will mound.

16. 16

    Pour into crust.

17. 17

    Refrigerate at least 4 hours or until firm.

* Per serving · 4 servings · Values may vary.