Quick Chiffon Pie

You will need a graham cracker crust, a small can of frozen fruit juice, a can of sweetened condensed milk and a 8 oz tub of whipped cream or Kool-Whip, food color is optional.

Let the frozen juice melt, pour it into a large bowl with the whipped cream and condensed milk. Fold them together (use a spatula to scrape up from the bottom to the top, gently so you don’t beat it flat. It isn’t delicate, but don’t stir hard.)

The juice won’t color the fluff. So, you can put a drop or 2 of food color that matches if you are so inclined.

Pour into the crust. You can flip the plastic liner to make a top to cover it.

Let it set in the refrigerator for 2-4 hours before serving. Longer is fine, but less than 2 won’t hold together well when you slice it.

My mother always added food color. She would get a 12 oz. container of Kool-Whip and save out a third of it to garnish the top.

One time, I got in an experimental mood and bought every flavor of fruit juice concentrate that came in a small can. Limeade, lemonade and all the flavors of 5 Alive were tasty. They even had tangerine juice concentrate and it was good, although I’ve never seen it since then. Grape and orange juices only came in large cans so I skipped them. Grapefruit juice wasn’t a flavor that needed repeating.

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