(No Bake) Lemon Angel Pie

• 12 cup nabisco gingersnap cookie (crushed up about 38 cookies)
• 14 cup butter (melted)
• 23 cup water (boiling)
• 2 (4 ounce) packages lemon Jell-O gelatin
• ice
• water
• 2 lemons, juice of
• 1 teaspoon grated lemon peel
• 2 cups Cool Whip Topping (thawed)

1. Mix together gingersnap crumbs with butter and blend well.
2. Press into a 9 inch glass pie plate.
3. Set to the side.
4. Combine boiling water with lemon jello and stir for 2 minutes or until completely dissolved.
5. In a small bowl,add enough ice and water to the lemon juice to make 1 cup.
6. Add to lemon gelatin, stir in lemon peel.
7. Stir until lightly thickened.
8. Remove any unmelted ice from gelatin.
9. Stir in Cool whip lightly with a wire whisk.
10. Refrigerate 20 minutes or until mixture mounds.
11. Spoon into pie crust.
12. Refrigerate 4 hours or until set.
13. NOTE: keep leftover pie refrigerated.

nabisco gingersnap cookie, butter, water, water, lemons, topping

Taken from www.food.com/recipe/no-bake-lemon-angel-pie-202840 (may not work)