Cantaloupe Pie

• 1 whole Cantaloupe
• 3 ounces, weight Cream Cheese, Softened
• 1/4 cups Sugar
• 2 envelopes (1 Oz. Envelope) Unflavored Gelatin
• 1/2 cups Orange Juice
• 1 whole 9 Inch Graham Cracker Crust, Chilled

1. Slice your cantaloupe in half and use a spoon to clean out seeds. Peel and cut into chunks. Place chunks into a blender and process until smooth. Add cream cheese to cantaloupe and blend again until smooth.
2. Combine sugar, gelatin and orange juice in small saucepan and let stand for 2 minutes. Cook over low heat, stirring sugar and gelatin until dissolved. Slowly add to melon mixture, stirring well. Pour into chilled crust, chill until firm.
3. Garnish with whipped cream and cantaloupe slices. This could be put into dessert bowls and topped with whipped cream to make it gluten free.

cantaloupe, weight cream cheese, ubc, unflavored gelatin, orange juice, graham cracker crust

Taken from tastykitchen.com/recipes/desserts/cantaloupe-pie/ (may not work)