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.