1/3 cup lime juice
1 envelope unflavored gelatin (2 tsp.)
1 tsp grated lime peel
� cup fat-free sweetened condensed milk (from 14-oz can)
2 drops green food coloring, if desired
1 drop yellow food coloring, if desired
4 cups frozen (thawed) fat-free whipped topping (from 12-oz container)
1 graham cracker crust (6-oz)
2 thin lime slices, cut into quarters, if desired
In 1-qt saucepan, place lime juice, sprinkle with gelatin. Let stand 1 minute to soften. Heat over medium heat about 2 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat; cool slightly. Stir in lime peel. In medium bowl, mix condensed milk and food colors. Stir in lime juice mixture. Using rubber spatula, fold in all but � cup of the whipped topping. Spread in pie crust, smoothing top. Cover; refrigerate at least 2 hours or until firm. Before serving, garnish pie with remaining � cup whipped topping and lime slices.
