Lime Chiffon Pie

Ingredients: Ingredients: *   1/2 kilo of white and round miki (NOODLES) Garnishing: *   squid adobo (pusit) *   flaked fish meat (tinapa) *   pork sitsaron, coarsely pounded *   powdered pork sitsaron *   fried minced garlic *   cooked shrimps, shelled *   hard boiled eggs, sliced *   chopped springs onions Palabok: *   1/4 kilo pork, cut into small cubes\ *   1/4 kilo chicken giblets & liver *   2-3 chicken wings, cut into small pieces *   1/4 kilo fresh shrimps, shelled *   2 large onions, quartered *   3 cloves garlic crushed *   1 pc. medium sized carrots, round thin slices *   1/4 kilo cabbage, chopped 1 1/2" squares *   1/4 kilo cauliflower, break into flowerettes *   2-3 stalks leeks, chopped 2" long *   1/4 kilo lomi noodles (flat) *   1/2 cup pork (sliced into strips) *   1/2 cup shrimps, shelled *   1/4 cup chopped ham *   1 large onion, chopped Ingredients Ingredients 2/3 cup boiling water 1 pkg. (4-serving size) JELL-O Brand Lime Flavor Sugar Free Low Calorie Gelatin Ice

Instructions: Preparation Preparation STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Stir in lime peel and juice. ADD whipped topping; stir with wire whisk until well blended. Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Spoon into crust. REFRIGERATE at least 4 hours or overnight. Store leftover pie in refrigerator.

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