Instructions: Reserve 4 whole grapefruit sections & cut remaining sections into small pieces. Be careful to save the juice.

Combine fruit, juce & sugar in a bowl. Let stand 5 minutes. Drain, reserving 1 cup of juice. Bring juice to a simmer. Sprinkle gelatin over cold water to soften, then add to hot juice & stir until dissolved. Chill in icebox until mixture is slightly thicker than consistency of unbeaten egg whites.

Beat cream with powdered sugar & vanilla until stiff. Fold whipped cream & fruit into gelatin mixture. Turn into pie shell & decorate with reserved grapefruit sections & a sprinkling of grham cracker crumbs. Chill thoroughly before serving.

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