1/3 cup fresh lemon juice

1-1/3 cups milk, heated to boiling

1 (8-oz.) pkg. cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon grated lemon peel (optional)

3 cups frozen whipped topping, thawed

1 (9-inch) graham cracker crust

 

In blender, sprinkle gelatine over juice; let stand 1 minute.  Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes.  Add cream cheese, sugar, vanilla, and lemon peel; process at high speed until blended.  Add whipped topping, 1 cup at a time, pulsing until just blended.  Pour into prepared crust; chill until firm, about 3 hours.

 

Makes about 10 servings.

 

*Note:  Fresh lime juice can be substituted for lemon juice and grated lime peel for lemon peel.