Fluffy Triple-Lemon Pie

Ingredients:

Serves 6 

• 1 (3-ounce) package lemon gelatin
• 1/2 cup granulated sugar
• 1 cup boiling water
• 8 ounces cream cheese, softened
• 1 cup lemon yogurt
• 2 tablespoons lemon juice
• 12 ounces whipped topping, divided
• 1 (9-inch) unbaked graham cracker crust or baked piecrust
• Thin lemon slices and fresh mint leaves, optional for garnish

Directions:

1. Dissolve gelatin and granulated sugar in boiling water in a small heatproof bowl. Chill for 25 minutes.

2. Beat cream cheese in a large bowl with an electric mixer set at medium speed until smooth and fluffy. Beat in yogurt and lemon juice until smooth.

3. Add gelatin mixture and beat at low speed just until blended. Fold in half of the whipped topping.

4. Spoon filling into crust. Chill until firm, about 45 minutes.

5. Top with dollops of remaining whipped topping. Garnish with lemon slices and mint leaves, if desired.

   Grandma's Secret Tip

   When she had no piecrust on hand, Grandma didn't panic. She simply served the lemon pie filling as a mousse. She spooned the mixture into sherbet glasses or custard cups and chilled it until it was set. Then she topped each serving with some whipped topping or real whipped cream.
   

   Source: Grandmaskitchen