(No Bake) Lemon Angel Pie

1. 1

   Mix together gingersnap crumbs with butter and blend well.

2. 2

   Press into a 9 inch glass pie plate.

3. 3

   Set to the side.

4. 4

   Combine boiling water with lemon jello and stir for 2 minutes or until completely dissolved.

5. 5

   In a small bowl,add enough ice and water to the lemon juice to make 1 cup.

6. 6

   Add to lemon gelatin, stir in lemon peel.

7. 7

   Stir until lightly thickened.

8. 8

   Remove any unmelted ice from gelatin.

9. 9

   Stir in Cool whip lightly with a wire whisk.

10. 10

    Refrigerate 20 minutes or until mixture mounds.

11. 11

    Spoon into pie crust.

12. 12

    Refrigerate 4 hours or until set.

13. 13

    NOTE: keep leftover pie refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.