No-Bake Angel Lemon Pie

1. 1

   Mix ginger snap crumbs and butter until well blended.

2. 2

   Press firmly onto bottom and up side of 9-inch pie plate; set aside.

3. 3

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

4. 4

   until completely dissolved.

5. 5

   Add enough ice water to lemon juice to measure 1 cup.

6. 6

   Add to gelatin along with the lemon peel; stir until slightly thickened.

7. 7

   Remove any unmelted ice.

8. 8

   Gently stir in whipped topping with wire whisk.

9. 9

   Refrigerate 20 min.

10. 10

    or until mixture mounds.

11. 11

    Spoon into crust.

12. 12

    Refrigerate 4 hours or until set.

13. 13

    Store leftover pie in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.