Confetti Pie

Name: Confetti Pie
Ingredients: 2 cups boiling water, divided; 1 pkg. (4-serving size) Jell-O Lemon Jelly Powder; 1 cup cold water, divided; 1 pkg. (4-serving size) Jell-O Orange Jelly Powder; 1-1/2 cups thawed Cool Whip Whipped Topping; 1/4 cup butter, melted; 1-1/4 cups Honey Maid Graham Crumbs

7 ingredients

17 steps

Ingredients

2 cups boiling water, divided
1 pkg. (4-serving size) Jell-O Lemon Jelly Powder
1 cup cold water, divided
1 pkg. (4-serving size) Jell-O Orange Jelly Powder
1-1/2 cups thawed Cool Whip Whipped Topping
1/4 cup butter, melted
1-1/4 cups Honey Maid Graham Crumbs

Directions

1

Stir 1 cup of the boiling water into dry lemon jelly powder in medium bowl at least 2 minutes or until completely dissolved.
2

Stir in 1/2 cup of the cold water.
3

Pour into 8-inch square pan.
4

Refrigerate 4 hours or until firm.
5

Add remaining 1 cup boiling water to dry orange jelly powder in large bowl; stir at least 2 min.
6

or until completely dissolved.
7

Stir in remaining 1/2 cup cold water.
8

Refrigerate 20 min.
9

or until slightly thickened (consistency of unbeaten egg whites).
10

Combine graham crumbs and butter together in 9-inch pie plate.
11

Press onto bottom and up sides of pie plate to form crust.
12

Set aside.
13

Cut lemon jelly into 1/2-inch cubes or decorative shapes.
14

Add to orange jelly along with the whipped topping; stir gently until well blended.
15

Refrigerate until mixture will mound.
16

Pour into crust.
17

Refrigerate at least 4 hours or until firm.