Lemon Chiffon Pie

1. 1

   Add hot water to gelatin mix; stir until completely dissolved.

2. 2

   Add lemonade concentrate; stir until thawed.

3. 3

   Set aside to cool.

4. 4

   (Do not refrigerate.)

5. 5

   Beat whipped topping mix and milk with mixer fitted with wire whip attachment on low speed 30 sec.

6. 6

   or just until moistened.

7. 7

   Scrape bowl.

8. 8

   Beat on medium speed 10 to 12 min.

9. 9

   or until stiff peaks form.

10. 10

    Gradually beat in gelatin mixture on low speed until well blended.

11. 11

    Spoon 3 cups of the gelatin mixture into each pie crust.

12. 12

    Refrigerate 1 hour or until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.