Orange Gelatin Pie

1 package (.3 ounce) orange gelatin
1/2 cup boiling water
1 can (14 ounces) sweetened condensed milk
1 cup (8 ounces) sour cream
3 tablespoons grated orange peel
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 extra-servings-size graham cracker crust (9 ounces)

In a large bowl, dissolve gelatin in boiling water. Stir in the milk, sour cream and orange peel. Fold in the whipped topping. Spoon into crust. Cover and refrigerate for at least 4 hours. Makes 10 servings.