Easy Lemon Jello Pie
Lemon Jello Pie recipe
Yield
8 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
water
boiling |
|
| 3 | ounces |
jello
lemon |
|
| ½ | cup |
water
cold |
|
| 1 | x |
ice cubes
|
*
|
| 8 | ounces |
whipped cream
|
|
| 6 | ounces |
graham crackers/wafers
crumb crust |
|
| 1 | small |
lemon
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
water
boiling |
|
| 86.7 | ml/g |
jello
lemon |
|
| 118 | ml |
water
cold |
|
| 1 | x |
ice cubes
|
*
|
| 231.2 | ml/g |
whipped cream
|
|
| 173.4 | ml/g |
graham crackers/wafers
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 1¼ 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.
