1 lg. ripe cantaloupe
1/4 c. sugar
2 env. unflavored gelatin
1/2 c. freshly squeezed orange juice
1 pkg. (3 oz.) cream cheese, at room temp.
9 inch prepared graham cracker pie shell
Whipped cream (optional)

Cut cantaloupe in half; remove seeds and rind. Cut a few thin slices of lemon and reserve for garnish. Cut remaining melon into chunks. Puree in electric blender or food processor. (There should be 3 cups of puree.)

In small saucepan combine sugar and gelatin. Stir in orange juice. Let stand 1 minute. Cook over medium heat, stirring constantly, until sugar and gelatin dissolve. Stir in melon puree.

In container or electric blender combine cream cheese and 1/2 cup melon mixture. Cover. Blend until smooth. Stir back into melon mixture in saucepan. Pour into prepared pie shell. Chill until firm. Garnish with reserved melon slices and whipped cream, if desired. Makes 6 servings.