Passion-Orange Chiffon Pie - cooking recipe

Ingredients

1/2 can passion-orange blend, thawed
1 Tbsp. gelatin, softened in 1/4 c. cold water
3/4 c. cold water
1 egg white, beaten stiff
3 oz. whipped topping, thawed
1 oz. whipped topping, thawed
1 graham cracker pie shell

Preparation

Sprinkle gelatin over 1/4 cup cold water in a saucepan.
Let stand 1 minute.
Add the 3/4 cup water.
Stir over low heat until the gelatin is completely dissolved.
Add passion-orange juice and blend.
Cool until thickened, stirring occasionally.
Fold in stiffly beaten egg white and 3 ounces of whipped topping.
Pour into graham cracker pie shell.
Let set until firm.
Top with 1 ounce whipped topping.