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Chilled Lemon Cream Pie Pie Source: Philadelphia Cream Cheese Serves 8-10
1 envelope unflavored gelatin 1/4 cup lemon juice 2 pkg. (8 oz. each) cream cheese, softened 1/2 cup sugar 1 container (8 oz.) lemon yogurt 1/2 tsp. grated lemon peel 1 cup whipping cream, whipped 1 baked pie shell (9 inch)
Sprinkle gelatin over juice in small saucepan. Let stand 5 minutes to soften. Cook and stir on low heat until gelatin is completely dissolved. Do not boil. Mix cream cheese and sugar with electric mixer on medium speed until well blended. Blend in yogurt and peel. Stir in gelatin. Refrigerate until mixture is slightly thickened but not set. Fold in whipped cream. Spoon into crust. Refrigerate several hours or overnight until firm.
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