Ingrients & Directions
1 Pie crust (9 inch); baked
-and cooled
FILLING
1 Envelope unflavored gelatin
1/2 c Lemon juice
1/4 c Water
1 ts Lemon peel; grated
8 dr Yellow food coloring
8 oz Cream cheese
1 c Powdered sugar
2 c Whipped cream; whipped
Combine gelatin, lemon juice and water, Stir over medium heat until
dissolved. Stir in peel and food coloring. Set aside. Combine cream cheese
and sugar until smooth, add to gelatin mixture. Refrigerate 15 minutes
until thick. Fold in whipped cream, spoon into pie crust. Refrigerate 1
hour or until firm.
Yields
10 Servings