Instructions: Soften gelatin in cold water; add concentrtate. Stir constantly over low heat until gelatin dissolves; 3-4 minutes. Stir in sugar until dissolved. Chill until completely cooled. Chill evaporated milk in refrigerator tray until ice crystals begin to form around edges. Beat cold milk in chilled 1 1/2 qt bowl at high speed until stiff. Fold in cooled gelatin mixture and food coloring. Pour into pie crust shells.

Chill until firm; about 3-4 hours.

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