Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup butter (melted)
  • 1 3 oz. package lemon jello
  • 2/3 cup boiling water
  • 1/2 cup cold water
  • 1/2 cup ice cubes
  • 1 8 oz. container Cool Whip topping
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon granted lemon peel

Instruction

  • Using a food processor, pulse graham crackers until crumbly. Mix in sugar, ground cinnamon and melted butter until crust forms.
  • Press graham cracker crust into a 9-inch pie dish. Place pie crust in refrigerator.
  • In a large bowl, add boiling water and gelatin powder. Stir gelatin powder until completely dissolved.Then, add 1/2 cup cold water and 1/2 cup ice cubes, stir until gelatin is slightly thickened. TIP: Let the gelatin mixture sit for a few minutes to thicken slightly before you add the cool whip otherwise it won’t set up.
  • Add cool whip topping to gelatin mixture and whisk together until light and fluffy. Mix in lemon juice and lemon peel. Refrigerate for 30 minutes or until mixture has thickened.
  • Add lemon pie filling to pie crust. Refrigerate for up to 6 hours or until firm.