Ingredients
1 package (3 ounces) orange gelatin1 tablespoon sugar3/4 cup boiling water1/2 cup orange juice1 teaspoon grated orange zest1 carton (8 ounces) frozen reduced-fat whipped topping, thawed1 reduced-fat graham cracker crust (9 inches)
Preparation
In a large bowl, dissolve gelatin powder and sugar in water. Add orange juice and zest. Refrigerate for 1 hour or until thickened but not set.
Beat on high speed for 3 minutes or until foamy and thickened. Fold in whipped topping until completely combined. Pour into crust. Cover and refrigerate for 4 hours or until set.
