From Paulette Vickery's Recipe Collection

JELLO: CHIFON PIE

desserts, pies

2/3 cup boiling water
1 pkg lemon gelatin, small
2 teaspoon grated lemon peel
2 tablespoon lemon juice
1/2 cup cold water
1 single ice cubes
1 each tub cool whip
1 each graham crust, 9 inch

Stir boiling water into gelatin in a large bowl, until completely dissolved. Stir in lemon peel and juice. Mix cold water and ice to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Stir in cool whip with a wire whisk until smooth. Refrigerate for 20-30 minutes, or until the mixture is very thick and will mound. Spoon into crust. Refrigerate 6 hours or over night, until firm. Garnish as desired.

Yield: 8 servings




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