Lemon Chiffon Pie

• 2/3 cup boiling water
• 1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
• 2 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
• 2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 ready-to-use graham cracker crumb crust (6 oz.)

1. Stir boiling water into dry gelatin mix in small bowl at least 2 min.
2. until completely dissolved.
3. Stir in lemon zest and juice.
4. Beat cream cheese and sugar in large bowl with wire whisk until well blended.
5. Gradually add gelatin, beating until well blended.
6. Gently stir in 2 cups of the whipped topping.
7. Refrigerate 45 min.
8. or until mixture is very thick and will mound.
9. Spoon into crust.
10. Refrigerate 6 hours or overnight until firm.
11. Serve topped with the remaining whipped topping.
12. Store leftover pie in refrigerator.

boiling water, gelatin, lemon zest, lemon juice, philadelphia cream cheese, sugar, ready

Taken from www.kraftrecipes.com/recipes/lemon-chiffon-pie-56123.aspx (may not work)