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Recipe: Lemon Chiffon Pie (using Jello and Cool Whip)

Desserts - Pies and Tarts
LEMON CHIFFON PIE

2/3 cup boiling water
1 (4-serving size) package Jell-o Lemon Flavor Gelatin
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
1/2 cup cold water
Ice cubes
1 (8 oz.) tub Cool Whip, thawed
1 (6 oz.) prepared graham cracker crumb crust
Lemon slices (for garnish)

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in lemon peel and juice.

Mix 1/2 cup cold water and ice to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.

Stir in whipped topping with wire whisk until smooth. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.

Spoon thickened filling into crust. Refrigerate 6 hours or overnight until firm.

Garnish with lemon slices.

Makes 1 pie
Source: Recipe booklet: Favorite Brand Name Recipes: JELL-O Celebrating 100 Years
MsgID: 019492
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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