Combine pie filling mix, gelatin, sugar and water
in saucepan. Cook & stir over medium heat until
mixture comes to a full boil. Add lime rind and
juice. Pour into bowl, cover with plastic wrap
and chill until cold and slightly thickened. Fold
2 1/2 cups of the whipped topping. Spoon into
crust. Freeze 1 hour or chill in refrigerator 3
hours before servicing. Garnish with remaining
whipped topping and lime slices, if desired.
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