Ingredients

• Premade Graham Crust, 9"
• 3 ounce box Lime Jell-O
• 1 cup water, boiling
• 6 ounces Mori-Nu Soft Silken Tofu
• 8 ounce container Cool Whip Topping (separated in half)
• 1 tablespoon lime juice

Directions

1. Unwrap pie shell; set aside.
2. Pour Jell-O powder into a small mixing bowl. Caraefully pour boiling water over powder and whisk until powder is dissolved. Place Jell-O in refrigerator until cool and slightly set.
3. Once Jell-O is slightly set, combine Jell-O, tofu, half container of Cool Whip, and lime juice in a blender pitcher. Using blender, puree together until smooth.
4. Pour blended mixture into pie shell using a spatula to level the top. Refrigerate overnight or until completely set.
5. Spread remaining half of Cool Whip over the top of the pie.

Note:

• Silken tofu can be found in the nono-refrigerated Asian aisle of the store.
• Turn pie into calamansi flavor by using calamansi juice in place of lime juice.