recipe from joythebaker.com

Graham Cracker Crust

1 2/3 cups graham cracker crumbs

3 Tablespoons sugar

1/4 cup plus 2 Tablespoons melted butter

Mix together graham cracker crumbs, sugar and butter until well combined

Press into a 9 inch pie pan.  Bake at 350 degrees F for 7 to 9 minutes.  Remove from the oven and let cool completely before adding filling.

 

Lime Jello Conspiracy Salad

1 (6 ounce) package  Lime Jello

1 cup boiling water

1 (8 ounce) package cream cheese, softened

1/2 teaspoon vanilla extract

1 (15 ounce) can mandarin oranges, drained

1 (8 ounce) can crushed pineapple, drained

1 cup Sprite

1/2 cup pecans, chopped

1 (8 ounce)  carton Cool Whip, divided

Boil water and add Jello, stir until dissolved.  In a mixing bowl, beat the cream cheese and the vanilla extract until fluffy. Stir in the Jello and beat until smooth.  Add the pineapple, oranges, soda and pecans.  Mix until incorporated.  Chill the mixture in refrigerator for about 30-40 minutes, so that when you lift it with a spoon it's clumpy.  Fold in 3/4 of the cool whip.

Pour into cooled pie shell and refrigerate for 3-4 hours until firm.  After the pie has firmed up, top with the remaining cool whip, or whipped cream.  I used some left over Seven Minute Frosting that I had in the fridge.  Anything fluffy white topping will do!  Top with as many marshmallows as you like!