Ingredients
- • * 1/2 kilo of white and round miki (NOODLES)
- • Garnishing:
- • * squid adobo (pusit)
- • * flaked fish meat (tinapa)
- • * pork sitsaron, coarsely pounded
- • * powdered pork sitsaron
- • * fried minced garlic
- • * cooked shrimps, shelled
- • * hard boiled eggs, sliced
- • * chopped springs onions
- • Palabok:
- • * 1/4 kilo pork, cut into small cubes\
- • * 1/4 kilo chicken giblets & liver
- • * 2-3 chicken wings, cut into small pieces
- • * 1/4 kilo fresh shrimps, shelled
- • * 2 large onions, quartered
- • * 3 cloves garlic crushed
- • * 1 pc. medium sized carrots, round thin slices
- • * 1/4 kilo cabbage, chopped 1 1/2" squares
- • * 1/4 kilo cauliflower, break into flowerettes
- • * 2-3 stalks leeks, chopped 2" long
- • * 1/4 kilo lomi noodles (flat)
- • * 1/2 cup pork (sliced into strips)
- • * 1/2 cup shrimps, shelled
- • * 1/4 cup chopped ham
- • * 1 large onion, chopped
- • Ingredients
- • Ingredients
- • 2/3 cup boiling water
- • 1 pkg. (4-serving size) JELL-O Brand Lime Flavor Sugar Free Low Calorie Gelatin
- • Ice cubes
- • 1/2 cup cold water
- • 1-1/2 tsp. grated lime peel
- • 2 Tbsp. lime juice
- • 2 cups thawed COOL WHIP FREE Whipped Topping, divided
- • 1 ready-to-use reduced fat graham cracker crumb crust (6 oz.)
Instructions
- STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Stir in lime peel and juice.
- ADD whipped topping; stir with wire whisk until well blended. Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Spoon into crust.
- REFRIGERATE at least 4 hours or overnight. Store leftover pie in refrigerator.
