Zutaten für No Bake Lemon Angel Pie
- 1 1/2 cups gingersnap cookies, crushed
- 1/4 cup melted butter
- 1 cup boiling water, 1/2 cup ice water
- 1 (3 ounce) package lemon Jell-O gelatin
- As needed to make 1/2 cup ice water
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 (8 ounce) container Cool Whip, thawed
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Zubereitung von No Bake Lemon Angel Pie
- Crush 1 ½ cups gingersnap cookies into fine crumbs. Combine with ¼ cup melted butter until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch glass pie plate. Set aside.
- In a medium bowl, combine 1 cup boiling water with 3 oz lemon-flavored gelatin. Stir for 2 minutes until completely dissolved.
- In a small bowl, combine ½ cup lemon juice with enough ice water to reach 1 cup total volume.
- Add the lemon juice mixture to the dissolved gelatin. Stir in 1 tablespoon lemon zest.
- Stir until the mixture starts to thicken slightly.
- Remove any remaining ice from the gelatin mixture.
- Gently fold in 8 oz whipped topping (Cool Whip or equivalent) using a wire whisk until just combined.
- Refrigerate for 20 minutes, or until the mixture mounds slightly.
- Pour the lemon filling into the prepared gingersnap crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
98g
Fat
52g
Carbs
9g
