Lemon Chiffon Pie

Name: Lemon Chiffon Pie
Ingredients: 2/3 cup boiling water; 1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin; 2 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09; 2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1/4 cup sugar; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed; 1 ready-to-use graham cracker crumb crust (6 oz.)

8 ingredients

12 steps

Ingredients

2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
2 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)

Directions

1

Stir boiling water into dry gelatin mix in small bowl at least 2 min.
2

until completely dissolved.
3

Stir in lemon zest and juice.
4

Beat cream cheese and sugar in large bowl with wire whisk until well blended.
5

Gradually add gelatin, beating until well blended.
6

Gently stir in 2 cups of the whipped topping.
7

Refrigerate 45 min.
8

or until mixture is very thick and will mound.
9

Spoon into crust.
10

Refrigerate 6 hours or overnight until firm.
11

Serve topped with the remaining whipped topping.
12

Store leftover pie in refrigerator.