No-Bake Angel Lemon Pie

• 38 gingersnaps, finely crushed (about 1-1/2 cups crumbs)
• 1/4 cup (1/2 stick) butter, melted
• 2/3 cup boiling water
• 2 pkg. (4-serving size each) JELL-O Lemon Flavor Gelatin
• ice water
• Juice of 2 medium lemons (about 1/3 cup)
• 1 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
• 2 cups thawed COOL WHIP Whipped Topping

1. Mix ginger snap crumbs and butter until well blended.
2. Press firmly onto bottom and up side of 9-inch pie plate; set aside.
3. Stir boiling water into dry gelatin mix in large bowl at least 2 min.
4. until completely dissolved.
5. Add enough ice water to lemon juice to measure 1 cup.
6. Add to gelatin along with the lemon peel; stir until slightly thickened.
7. Remove any unmelted ice.
8. Gently stir in whipped topping with wire whisk.
9. Refrigerate 20 min.
10. or until mixture mounds.
11. Spoon into crust.
12. Refrigerate 4 hours or until set.
13. Store leftover pie in refrigerator.

butter, boiling water, gelatin, water, lemons, lemon zest

Taken from www.kraftrecipes.com/recipes/no-bake-angel-lemon-pie-105231.aspx (may not work)