(No Bake) Lemon Angel Pie

Found this recipe from Kraft Kitchens and wanted to share the recipe.

• Ready In: 4 hrs 15 mins
• Serves: 8-10

Ingredients

• 1⁄2 cup  nabisco  gingersnap cookie (crushed up about 38 cookies)
• 1⁄4 cup butter (melted)
• 2⁄3 cup water (boiling)
• 2 (4 ounce) packages  lemon Jell-O gelatin
•  ice
•  water
• 2  lemons, juice of
• 1  teaspoon  grated lemon peel
• 2  cups Cool Whip Topping (thawed)

Directions

1. Mix together gingersnap crumbs with butter and blend well.
2. Press into a 9 inch glass pie plate. Set to the side.
3. Combine boiling water with lemon jello and stir for 2 minutes or until completely dissolved.
4. In a small bowl,add enough ice and water to the lemon juice to make 1 cup.
5. Add to lemon gelatin, stir in lemon peel.
6. Stir until lightly thickened.
7. Remove any unmelted ice from gelatin.
8. Stir in Cool whip lightly with a wire whisk.
9. Refrigerate 20 minutes or until mixture mounds.
10. Spoon into pie crust.
11. Refrigerate 4 hours or until set.
12. NOTE: keep leftover pie refrigerated.