Ingredients
1½cupsgraham cracker crumbs
⅓cupgranulated sugar
2tspground cinnamon
½cupbutter,melted
3ozlemon jello,pkg
⅔cupboiling water
½cupcold water
½cupice cubes
8ozcool whip topping,container
½cuplemon juice,freshly squeezed
1tbsplemon peel,granted
Preparation
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 half a cup cold water and half a cup ice cubes, stir until gelatin is slightly thickened.
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.
