Cantaloupe Pie

Farmer’s Market

2 cups cantaloupe balls

2 3-ounce packages peach gelatin

1 ½ cups boiling water

1 8-ounce carton whipped topping

Dissolve gelatin in boiling water. Stir in cantaloupe balls. Fold in whipped topping. Pour into a deep-dish pie plate coated with cooking spray. Chill for 2 hours or until gelatin is set. Serve on lettuce cup.

Yield: 6 servings.

Carolyn Gass Hardimon, M. S. Home Economist www.recipeladies.com

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