Lemon Chiffon Pie

1. 1

   Stir boiling water into dry gelatin mix in small bowl at least 2 min.

2. 2

   until completely dissolved.

3. 3

   Stir in lemon zest and juice.

4. 4

   Beat cream cheese and sugar in large bowl with wire whisk until well blended.

5. 5

   Gradually add gelatin, beating until well blended.

6. 6

   Gently stir in 2 cups of the whipped topping.

7. 7

   Refrigerate 45 min.

8. 8

   or until mixture is very thick and will mound.

9. 9

   Spoon into crust.

10. 10

    Refrigerate 6 hours or overnight until firm.

11. 11

    Serve topped with the remaining whipped topping.

12. 12

    Store leftover pie in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.