Lemon Chiffon Pie Iii

Name: Lemon Chiffon Pie Iii
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

8 ingredients

9 steps

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

1

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
2

Stir in lemon peel and juice.
3

Mix cold water and ice to make 1 1/4 cups.
4

Add to gelatin, stirring until slightly thickened.
5

Remove any remaining ice.
6

Stir in whipped topping with wire whisk until smooth.
7

Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.
8

Spoon into crust.
9

Refrigerate 6 hours or overnight until firm.