No Bake Lemon Angel Pie

Description

Found this recipe from kraft kitchens and wanted to share the recipe.

Ingredients

• Gingersnap Cookie
• Butter
• Water
• Lemon Jell-o Gelatin
• Ice
• Lemons, Juice Of
• Lemon Peel
• Cool Whip Topping

Instructions

1. Mix together gingersnap crumbs with butter and blend well
2. Press into a 9 inch glass pie plate
3. Set to the side
4. Combine boiling water with lemon jello and stir for 2 minutes or until completely dissolved
5. In a small bowl, add enough ice and water to the lemon juice to make 1 cup
6. Add to lemon gelatin, stir in lemon peel
7. Stir until lightly thickened
8. Remove any unmelted ice from gelatin
9. Stir in cool whip lightly with a wire whisk
10. Refrigerate 20 minutes or until mixture mounds
11. Spoon into pie crust
12. Refrigerate 4 hours or until set