Ingredients

• 12 ounces cream cheese
• 2 tablespoons powdered sugar
• 6 tablespoons lemon juice
• 1 tablespoon grated lemon zest
• 2 tablespoons cold water
• 2 tablespoons lemon gelatin mix
• 3 cups Reddi-Wip^® dairy whipped topping
• 1 graham cracker pie crust, 9″ size

Preparation

1. Set cream cheese out to soften for about 20 minutes.
2. In a mixing bowl beat the softened cream cheese, powdered sugar, lemon juice and lemon zest until smooth; set aside.
3. In a small pan, add gelatin to COLD water and stir to dissolve. Stir continuously over low heat until mixture starts to thicken.
4. Pour gelatin into the cream cheese mixture and stir to combine.
5. Fold whipped topping into the gelatin and cream cheese mixture.
6. Pour into the graham cracker crust and refrigerate for at least 2 hours.

Helpful hints

• Water for the gelatin must be COLD.