1 (3 oz.) box orange Jello
1 c. granulated sugar
1 3/4 c. boiling water
3 tbsp. cornstarch
1/4 c. cold water
4 grapefruit (or 5)
1 baked pie shell
4 oz. Philadelphia cream cheese
Milk
Cool Whip

(I use grapefruit juice as part of liquid).

Mix first 3 ingredients and stir until dissolved. Then dissolve cornstarch in cold water and add to first mixture. Cook until clear. Cool. Peel about 4 grapefruit and section. Cut into small pieces, reserving a few sections for garnish. Add grapefruit to cooled Jello mix. Line pie shell with cream cheese softened with a little milk. Top with Cool Whip. Garnish with grapefruit sections.