Cranberry Chiffon Pie - cooking recipe

Ingredients

1 can jellied cranberry sauce
1 small box orange gelatin
1 prepared graham cracker crust
2 tsp. lemon juice
12 oz. container Cool Whip, thawed

Preparation

Over medium heat in a saucepan, melt the jellied cranberry sauce. Add the lemon juice and orange gelatin and bring to a boil. Remove from stove and when cool enough, refrigerate for 8 hours or overnight.