Lemon Chiffon Pie

Directions

1. 1
   Add hot water to gelatin mix; stir until completely dissolved.
2. 2
   Add lemonade concentrate; stir until thawed.
3. 3
   Set aside to cool.
4. 4
   (Do not refrigerate.)
5. 5
   Beat whipped topping mix and milk with mixer fitted with wire whip attachment on low speed 30 sec.
6. 6
   or just until moistened.
7. 7
   Scrape bowl.
8. 8
   Beat on medium speed 10 to 12 min.
9. 9
   or until stiff peaks form.
10. 10
    Gradually beat in gelatin mixture on low speed until well blended.
11. 11
    Spoon 3 cups of the gelatin mixture into each pie crust.
12. 12
    Refrigerate 1 hour or until firm.