Lemon Jello Fluff Pie

• 1 (3 ounce) package lemon gelatin
• 1 1/2 tablespoons sugar
• 1 cup boiling water
• 1/4 cup cold water, plus
• 2 tablespoons cold water (from tap w ice cube)
• 2 tablespoons fresh lemon juice (1 lemon sufficient)
• 1 (8 ounce) container lemon yogurt
• 1 (8 ounce) container whipped topping (thawed)
• 2 teaspoons grated lemon rind (optional)
• 1 teaspoon lemon zest (see my recipe for this)
• 1 (9 inch) graham cracker crust

1. In a cup of boiling water, add gelatin and sugar. Stir for 2 minute or until gelatin is dissolved. Stir in cold water and lemon juice. Chill for about 30 min., or until the mixture is the consistency of unbeaten eggwhites.
2. Fold in yogurt, whipped topping, lemon rind (if desired) and lemon zest (if desired) into gelatin mixture, then spoon into pie crust. Chill at least 3 hours.
3. Alternatatively the mixture can be spooned into 12 single serve graham cracker crusts (these can easily be packed in lunches).

lemon gelatin, sugar, boiling water, cold water, cold water, lemon juice, lemon yogurt, lemon rind, lemon zest, graham cracker crust

Taken from www.food.com/recipe/lemon-jello-fluff-pie-127631 (may not work)