(No Bake) Lemon Angel Pie
- Ready In:
- 4hrs 15mins
- Ingredients:
- 9
- 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
- Mix together gingersnap crumbs with butter and blend well.
- Press into a 9 inch glass pie plate. Set to the side.
- Combine boiling water with lemon jello and stir for 2 minutes or until completely dissolved.
- In a small bowl,add enough ice and water to the lemon juice to make 1 cup.
- Add to lemon gelatin, stir in lemon peel.
- Stir until lightly thickened.
- Remove any unmelted ice from gelatin.
- Stir in Cool whip lightly with a wire whisk.
- Refrigerate 20 minutes or until mixture mounds.
- Spoon into pie crust.
- Refrigerate 4 hours or until set.
- NOTE: keep leftover pie refrigerated.
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RECIPE SUBMITTED BY
Marsha D.
Lakewood, Wa
Hello to everyone! :)
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<br>This is of me in the year 2007 and my Icon is my two boys.
<br> I am from Lakewood Wa. but I am orginally from Hickory North Carolina, where I was born and raised.I moved to Washington to marry my second husband, who I met on the internet from a dating site called kiss.com. We both enjoy fishing. Mineral Lake is where we go on the weekends during the fishing season. I talk about going to the lake alot but its just because I love to get away from the big city since I'm a country girl at heart. I enjoy this website and I really love the new recipes I have found. Did I mention I love this site!! ? :)
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