Ingredients
1 (9-inch) graham cracker crust
8 ounces cream cheese, softened
1 cup powdered sugar
1 (12-ounce) container whipped topping, thawed
1 (3-ounce) package lemon Jell-O
2 cups boiling water
1 cup cold water
Instructions
Prepare the graham cracker crust and press it into a 9-inch springform pan.
In a large bowl, beat cream cheese and powdered sugar until smooth.
Fold in thawed whipped topping until well combined.
In a separate bowl, dissolve lemon Jell-O in boiling water. Let cool slightly, then add cold water to stop the cooking process.
Gradually mix the Jell-O mixture into the cream cheese mixture.
Pour the filling into the prepared crust.
Chill for at least 4 hours or until set.
Serve chilled, optionally garnished with lemon zest or additional whipped topping.
Notes
For a homemade crust, mix 1½ cups graham cracker crumbs with 6 tablespoons melted butter and 1 tablespoon sugar.
Thaw the whipped topping in the refrigerator for 15–20 minutes before use.
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Category: No-Bake Creamy Desserts
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (9-inch pie, 8-10 servings)
- Calories: 320
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg