Frank's Recipes! Rainbow Pie for 100

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Rainbow Pie for 100

Servings: 100 Portions (13 Pies)
Portions: 1/8 Pie Each
Pan Size: 9-inch Pie Pan

13 pie shells, Graham Cracker Crust, prepared
1-No. 2 1/2 can (1 lb 8 oz) orange, dessert powder, gelatin
1-No. 2 1/2 can (1 lb 8 oz) raspberry, dessert powder, gelatin
1-No. 2 1/2 can (1 lb 8 oz) lime, dessert powder, gelatin
2 1/4 gallon water, boiling
2 quart (1 1/3-No. 3 cyl can) pineapple juice
1-No. 2 1/2 can (1 lb 8 oz) lemon, dessert powder, gelatin
1 3/4 cups (12 oz) sugar, granulated

TOPPING:
5 1/2 cups water, cold
1 1/2-1 lb can (1 lb 8 oz) Topping, dessert and bakery products, dehydrated
1 1/8 cups (5 oz) milk, nonfat, dry

Prepare Graham Cracker Crust recipe. Set aside. Dissolve each flavor gelatin separately
in 3 quarts boiling water. Pour each flavor into 12 by 2O~inch steam table pan. Chill
until very firm. Cut into 1/2-inch cubes; set aside.

Heat pineapple juice to boiling. Combine with lemon dessert powder and sugar. Stir to
dissolve. Cool until slightly thickened; set aside.

TOPPING:
Pour cold water into mixer bowl; add topping and nonfat dry milk. Using whip at low
speed, whip 3 minutes or until thoroughly blended. Scrape down bowl. Whip at high speed
5 to 10 minutes or until stiff peaks are formed.

Fold thickened lemon gelatin mixture into whipped topping. Mix carefully until
thoroughly blended. Combine orange, raspberry, and lime gelatin cubes. Mix gently. Add
to topping mixture and fold gently to distribute gelatin cubes. If necessary, chill
topping mixture until thick enough to hold cubes in place. Put about 5 cups filling into
each pie shell. Chill in refrigerator for 2 hours or until very firm. Cut 8 wedges per
pie.

NOTE:
5 lb 4 oz (3/4-No. l0 can) canned frozen dessert and bakery topping may be substituted
far all Topping ingredients.

13 preformed graham cracker pie crusts may be used.