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      Savannah Smiles Lemon Chiffon Pie

      Crust Ingredients:

      1/4 cup (4 Tbs) butter, melted

      1 pkg (about 28) Savannah Smiles lemon cookies, crushed, divided

      Filling Ingredients:

      1 pkg (3 oz) lemon gelatin

      1 cup boiling water

      1 pkg (8 oz) cream cheese

      1/4 cup sugar

      1 tub (8 oz) whipped topping

      • Prepare the gelatin with hot water only. Refrigerate until it begins to set (if set, leave out to soften).
      • Reserve 1.3 cup of cookie crumbs.
      • Combine the remaining cookie crumbs with the butter and stir until coated.
      • Press crust mixture into an 8" or 9" pie plate.
      • In a bowl, blend the sugar with the cream cheese.
      • Add the gelatin. Whip.
      • Gently fold in one half or 4 oz whipped topping.
      • Spread mixture over crust.
      • Top with remainder of whipped topping.
      • Refrigerate several hours.
      • Garnish with 1.3 cup of remaining crumbs just before serving.

      Optional: also garnish with a few fresh lemon slices.

      Tip: make it "light" by preparing the crust without butter, using reduced fat cream cheese, and nonfat whipped topping.

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