Lemon Chiffon Pie
2/3 cup boiling
1 pkg. (4 oz) Jell-O brand Lemon flavor gelatin
2 tsp. grated lemon peel
2 tbsp. lemon juice
1/2 cup cold water
1 (8-oz.) container Cool Whip, thawed
1 ready to use graham cracker crumb crust (6-oz. or 9-in.)
Stir boiling water into gelatin in large bowl at least 2 minutes until
completely dissolved. Add lemon peel and lemon juice. Mix cold water and ice to
make 1 1/4 cups. Add cold water to gelatin and stir until slightly thickened.
Remove any remaining ice. Stir in whipped topping with wire whisk until smooth.
Refrigerate 20 - 30 minutes until it is very thick and will mound. Spoon into
crust. Refrigerate 6 hours or overnight until firm.