1 package (4-serving size jello
brand lemon flavor gelatin
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/2 cup cold water ice cubes
1 tub (8 ounces) cool whip topping thawed
1 prepared graham cracker crumb crust (6 ounces)
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in lemon peel and juice. Mix 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 into crust.
Refrigerate 6 hours or overnight until firm. Garnish as desired. Makes 8 servings
Preparation Time: 20 minutes
Refrigerating Time: 6 1/2 hours