No Bake Lemon Angel Pie Recipe

Ingredients for No Bake Lemon Angel Pie

• Gingersnap Cookie
• ¼ cup (½ stick) melted unsalted butter
• Water
• Lemon Jell O Gelatin
• Ice
• Lemons, Juice Of
• 1 tablespoon lemon zest
• Cool Whip Topping

How to Make No Bake Lemon Angel Pie

1. Crush 1 ½ cups gingersnap cookies into fine crumbs. Combine with ¼ cup melted butter until evenly moistened.
2. Press the crumb mixture firmly into the bottom of a 9-inch glass pie plate. Set aside.
3. In a medium bowl, combine 1 cup boiling water with 3 oz lemon-flavored gelatin. Stir for 2 minutes until completely dissolved.
4. In a small bowl, combine ½ cup lemon juice with enough ice water to reach 1 cup total volume.
5. Add the lemon juice mixture to the dissolved gelatin. Stir in 1 tablespoon lemon zest.
6. Stir until the mixture starts to thicken slightly.
7. Remove any remaining ice from the gelatin mixture.
8. Gently fold in 8 oz whipped topping (Cool Whip or equivalent) using a wire whisk until just combined.
9. Refrigerate for 20 minutes, or until the mixture mounds slightly.
10. Pour the lemon filling into the prepared gingersnap crust.
11. Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.