(no Bake) Lemon Angel Pie

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1/2 cup nabisco gingersnap cookie (crushed up about 38 cookies)
• 1/4 cup butter (melted)
• 2/3 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)

Recipe

• 1 mix together gingersnap crumbs with butter and blend well.
• 2 press into a 9 inch glass pie plate. set to the side.
• 3 combine boiling water with lemon jello and stir for 2 minutes or until completely dissolved.
• 4 in a small bowl,add enough ice and water to the lemon juice to make 1 cup.
• 5 add to lemon gelatin, stir in lemon peel.
• 6 stir until lightly thickened.
• 7 remove any unmelted ice from gelatin.
• 8 stir in cool whip lightly with a wire whisk.
• 9 refrigerate 20 minutes or until mixture mounds.
• 10 spoon into pie crust.
• 11 refrigerate 4 hours or until set.
• 12 note: keep leftover pie refrigerated.