Lemon Chiffon Pie

• 2 qt. Hot water (140 degrees F to 160 degrees F)
• 1 pkg. lemon-flavored gelatin
• 2-1/4 cups frozen lemonade concentrate
• 4 pkg. DREAM WHIP Whipped Topping Mix
• 3 qt. Cold milk
• 24 each graham cracker crusts (9 inch)

1. Add hot water to gelatin mix; stir until completely dissolved.
2. Add lemonade concentrate; stir until thawed.
3. Set aside to cool.
4. (Do not refrigerate.)
5. Beat whipped topping mix and milk with mixer fitted with wire whip attachment on low speed 30 sec.
6. or just until moistened.
7. Scrape bowl.
8. Beat on medium speed 10 to 12 min.
9. or until stiff peaks form.
10. Gradually beat in gelatin mixture on low speed until well blended.
11. Spoon 3 cups of the gelatin mixture into each pie crust.
12. Refrigerate 1 hour or until firm.

water, lemonflavored gelatin, frozen lemonade concentrate, mix, milk, graham cracker crusts

Taken from www.kraftrecipes.com/recipes/-1961.aspx (may not work)