1 med. cantaloupe
1 (3 oz.) pkg. cream cheese, softened
1/4 c. sugar
2 env. unflavored gelatin
1/2 c. orange juice
1 (9 inch) graham cracker crust, chilled
Sweetened whipped cream (opt.)
Cantaloupe balls (opt.)

Cut melon in half; remove the seeds, and peel. Cut into chunks and place in container of electric blender; process until smooth. Combine 1/2 cup melon puree and cream cheese in container of an electric blender; process until smooth. Add to remaining melon puree; set aside.

Combine sugar, gelatin and orange juice in a small saucepan; let stand 2 minutes. Cook over low heat, stirring until sugar and gelatin dissolve. Slowly add to melon mixture, stirring well. Pour into chilled crust; chill until firm. Garnish pie with a dollop of whipped cream and cantaloupe balls, if desired. Yield: 1 (9 inch) pie.