Lemon Pie

20 minutes Prep: 10 minutes Cook: 10 minutes

110 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

2/3	cup	water	boiling
3	ounces	jello	lemon
1/2	cup	water	cold
1	x	ice cubes
8	ounces	whipped cream
6	ounces	graham crackers	crumb crust
1	small	lemon	for garnish

Directions

Stir boiling water into JELL-O in large bowl 2 minutes or until dissolved.

Mix cold water and ice to make 1 1/4 cups.

Gradually add to gelatin, stirring until slightly thickened (consistency of unbeaten egg whites).

Remove any remaining ice.

Stir in tub COOL WHIP with wire whisk until smooth.

Refrigerate 10 to 15 minutes or until mixture is very thick and will mound.

Spoon into crust. (There is likely to be some left over)

Refrigerate 4 hours or until firm.

Garnish with a lemon slice, and a dollop of whipped cream for each slice, just before serving.

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Nutrition Facts

Serving Size 69g

Amount per Serving

Calories 110 30% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 153mg	6%
Total Carbohydrate 18.0g	6%
Dietary Fiber 1.0g	3%
Sugars 6.0g
Protein 2.0g	4%

Vitamin A	1%		Vitamin C	0%
Calcium	2%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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A superb and easy-to-follow recipe. The directions for reducing the chicken drippings to a sauce were clear, and the sauce that I made was better than anything I've ever made. Part of the reason for the success, I think, was the very thick-bottomed frying pan that I used, a new pan for me. But the recipe was the biggest ingredient. It was a superb dish!

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