Lemon Chiffon Pie IIi
Ready In: 20 mins
Serves: 8
Ingredients
- 2⁄3 cup boiling water
- 1 (3 ounce) package lemon gelatin
- 2 teaspoons grated lemon rind
- 2 tablespoons lemon juice
- 1⁄2 cup cold water
- ice cube
- 1 (8 ounce) container Cool Whip Topping, thawed
- 1 (6 ounce) prepared graham cracker crumb crust
Directions
- Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
- Stir in lemon peel and juice.
- Mix cold water and ice to make 1 1/4 cups.
- Add to gelatin, stirring until slightly thickened.
- Remove any remaining ice.
- Stir in whipped topping with wire whisk until smooth.
- Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.
- Spoon into crust.
- Refrigerate 6 hours or overnight until firm.
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