Strawberry Chiffon Pie

Really good and uber easy!  Would also work well with a variety of fruit flavorings (various berries or melons would be really good, peaches, or you could try a berry-lemonade - get creative!).

1-2 graham cracker crusts (store-bought or homemade)
16 oz fat free cool whip (can make with whipping cream, 2 cups, but it will be less healthy)
16 oz strawberries, pureed
2 envelopes unflavored gelatin
1/2 c sweetened condensed milk
food coloring (if desired)

In a small saucepan, mix pureed fruit and unflavored gelatin.  Let heat until dissolved, then remove from heat.  Let cool slightly.  Add sweetened condensed milk and food coloring (if you want a richer color).  Mix well.  Carefully fold in cool whip and mix well.  Spoon fluffy mixture into pie crust(s).  Refrigerated for 1-24 hours. If you put it in one crust, it will be really tall and you can serve it as is.  If you divide it into two crusts, you will have room to top with more cream, whole fruit, chocolate, etc, etc.

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