Lime Chiffon Pie 3

Garnishing:

squid adobo (pusit)

flaked fish meat (tinapa)

pork sitsaron, coarsely pounded

powdered pork sitsaron

fried minced garlic

cooked shrimps, shelled

hard boiled eggs, sliced

chopped springs onions

Palabok:

1/4 kilo pork, cut into small cubes

1/4 kilo chicken giblets & liver

2-3 chicken wings, cut into small pieces

1/4 kilo fresh shrimps, shelled

2 large onions, quartered

3 cloves garlic crushed

1 pc. medium sized carrots, round thin slices

1/4 kilo cabbage, chopped

1 1/2" squares

1/4 kilo cauliflower, break into flowerettes

2-3 stalks leeks, chopped

2" long

1/4 kilo lomi noodles (flat)

1/2 cup pork (sliced into strips)

1/2 cup shrimps, shelled

1/4 cup chopped ham

1 large onion, chopped

2/3 cup boiling water

1 pkg. (4-serving size) JELL-O Brand Lime Flavor Sugar Free Low Calorie Gelatin

Ice cubes

1/2 cup cold water

1-1/2 tsp. grated lime peel

2 Tbsp. lime juice

2 cups thawed COOL WHIP FREE Whipped Topping, divided

1 ready-to-use reduced fat graham cracker crumb crust (6 oz.)

Preparation

2 minutes until completely dissolved. Add enough ice to cold water to measure

1 cup. Add to gelatin; stir until ice is completely melted. Stir in lime peel and juice.

15 to 20 minutes or until mixture is very thick and will mound. Spoon into crust.

REFRIGERATE at least 4 hours or overnight. Store leftover pie in refrigerator.