Crustless Lemon Cream Pie

What You'll Need:

2 packages (4-serving-size) sugar-free lemon gelatin

2 cups boiling water

1 cup ice cubes

2 cups frozen light whipped topping*, thawed

What To Do:

1. In a large bowl, dissolve gelatin in boiling water; add ice cubes and stir until melted.

2. Add whipped topping; fold together gently. Pour into a 9-inch deep-dish pie plate. The whipped topping will naturally separate from the gelatin once poured into the pie plate, creating a top layer.

3. Cover, and chill at least 3 hours, or until set.


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