No Bake Lemon Angel Pie

Found this recipe from kraft kitchens and wanted to share the recipe.

Mix together gingersnap crumbs with butter and blend well.

Press into a 9 inch glass pie plate.

Set to the side.

Combine boiling water with lemon jello and stir for 2 minutes or until completely dissolved.

In a small bowl , add enough ice and water to the lemon juice to make 1 cup.

Add to lemon gelatin , stir in lemon peel.

Stir until lightly thickened.

Remove any unmelted ice from gelatin.

Stir in cool whip lightly with a wire whisk.

Refrigerate 20 minutes or until mixture mounds.

Spoon into pie crust.

Refrigerate 4 hours or until set.

gingersnap cookie, butter, water, lemon jell-o gelatin, ice, lemons, juice of, lemon peel, cool whip topping