Lemon Mousse Pie - cooking recipe

Ingredients

9 ounces pie crusts
Filling
1/4 ounce unflavored gelatin
1/2 cup lemon juice
1/4 cup water
1 teaspoon grated lemon peel
6 -8 drops yellow food coloring
8 ounces cream cheese, softened
1 cup powdered sugar
2 cups whipped topping

Preparation

Heat oven to 450 degrees and bake pie crust 9-11 minutes or until lightly browned; cool.
In a small sauce pan, combine gelatin, lemon juice and water; let stand 1 minute. Stir over medium heat until dissolved. Stir in lemon peel and food coloring.
In a small bowl, combine cream cheese and powdered sugar; beat until smooth and fluffy. Gradually add softened gelatin; blend well.
Refrigerate until slightly thickened about 15 minutes. Fold in whipped cream. Spoon into cooled baked crust.
Refrigerate until firm, about 1 hour. Garnish as desired. Store in fridge.