Lemon Jello Fluff Pie
photo by PianoCook
- Ready In:
- 3hrs 50mins
- Ingredients:
- 11
- Yields:
-
1 pie
- Serves:
- 4-6
ingredients
- 1 (3 ounce) package lemon gelatin
- 1 1⁄2 tablespoons sugar
- 1 cup boiling water
- 1⁄4 cup cold water, plus
- 2 tablespoons cold water (from tap w ice cube)
- 2 tablespoons fresh lemon juice (1 lemon sufficient)
- 1 (8 ounce) container lemon yogurt
- 1 (8 ounce) container whipped topping (thawed)
- 2 teaspoons grated lemon rind (optional)
- 1 teaspoon lemon zest (see my recipe for this)
- 1 (9 inch) graham cracker crust
directions
- In a cup of boiling water, add gelatin and sugar. Stir for 2 minute or until gelatin is dissolved. Stir in cold water and lemon juice. Chill for about 30 min., or until the mixture is the consistency of unbeaten eggwhites.
- Fold in yogurt, whipped topping, lemon rind (if desired) and lemon zest (if desired) into gelatin mixture, then spoon into pie crust. Chill at least 3 hours.
- Alternatatively the mixture can be spooned into 12 single serve graham cracker crusts (these can easily be packed in lunches).
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Reviews
-
I wanted to make this as a sugar-free (or at least, very low sugar) dessert and I looked in three stores and could not find the Jello sugar-free lemon so I used sugar-free lime. I kept everything else the same, so made a delicious lemon-lime pie! This is really rich tasting without the guilt, when made with Lite yogurt and Sugar-free Cool Whip. I think other flavors would be great also (omit the lemon juice and zest) I used Recipe #96877 for the crust. I also made Recipe #127540 as called for, but don't think I would next time. I would just add more grated zest. Thanks for a great dessert. Made for Spring 2009 PAC
RECIPE SUBMITTED BY
I'm an artist and I have 5 grandchildren. I do a variety of crafts and my main interest is music and quilting. I play the flute, piccolo, clarinet and harp. I'm from New Orleans, and love to create recipes.