Lemon Chiffon Pie Iii - cooking recipe

Ingredients

2/3 cup boiling water
1 (3 ounce) package lemon gelatin
2 teaspoons grated lemon rind
2 tablespoons lemon juice
1/2 cup cold water
ice cube
1 (8 ounce) container Cool Whip Topping, thawed
1 (6 ounce) prepared graham cracker crumb crust

Preparation

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.