~No-Bake Lime Chiffon Pie~

eddy and I made this easy and lovely dessert for his owner, Kanato-kun today, and he was really satisfied with it, especially because it didn’t take too much time to prepare it~ ^w^

Nuevo Lien


  • 1/3 cup lime juice
  • 1 envelope unflavored gelatin (2 teaspoons)
  • 1 teaspoon grated lime peel
  • 1/2 cup fat-free sweetened condensed milk (from 14-oz can)
  • 2 drops green food color, if desired
  • 1 drop yellow food color, if desired
  • 4 cups frozen (thawed) fat-free whipped topping (from 12-oz container)
  • 1 graham cracker crumb crust (6 oz)
  • 2 thin lime slices, cut into quarters, if desired

Nuevo LienPreparation:

  1. In 1-quart saucepan, place lime juice; sprinkle with gelatin. Let stand 1 minute to soften. Heat over medium heat about 2 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat; cool slightly. Stir in lime peel.
  2. In medium bowl, mix condensed milk and food colors. Stir in lime juice mixture. Using rubber spatula, fold in all but 1/4 cup of the whipped topping. Spread in pie crust, smoothing top. Cover; refrigerate at least 2 hours or until firm
  3. Before serving, garnish pie with remaining 1/4 cup whipped topping and lime slices.

Nuevo Lien


  1. To keep this pie picture-perfect, use the plastic cover that came with the crust as a protective cover; just turn it upside down over the pie.
  2. You can store this creamy pie for up to a week in the refrigerator.



Thank you, bettycrocker.com~!



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