Citrus is a summer must-have to quench your thirst. But this creamy lemon pie can be served year around!
2/3 cup boiling water
1 package (4-serving size) sugar free, low calorie lemon gelatin
1/2 cup cold water
1-1/2 teaspoon lemon peel
2 tablespoon lemon juice
2 cups thawed fat free whipped topping
1 ready-to-use reduced fat graham cracker crumb crust
Place gelatin in mixing bowl. Add boiling water and mix until all the gelatin has dissolved. Measure 1/2 cup of cold water and add ice to make 1 full cup. Pour cold water and ice into gelatin and stir until all the ice completely melts. Add lemon peel and lemon juice stirring well. Fold in fat free whipped topping and blend well. Cover and place in refrigerator for 15 minutes. Gelatin needs to be very thick when removed from refrigerator. Using a rubber spatula put gelatin mixture into crust being sure to spread evenly. Place back in the refrigerator overnight. Before serving garnish with lemon slices.