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:
Dissolve gelatin and granulated sugar in boiling water in a small heatproof bowl. Chill for 25 minutes.
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.
Add gelatin mixture and beat at low speed just until blended. Fold in half of the whipped topping.
Spoon filling into crust. Chill until firm, about 45 minutes.
Top with dollops of remaining whipped topping. Garnish with lemon slices and mint leaves, if desired.
Source: JustRecipes
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