Lemon Mousse Pie 1 pie crust (9 inch) -- baked and cooled Filling: 1 envelope unflavored gelatin 1/2 cup lemon juice 1/4 cup water 1 teaspoon lemon peel -- grated 8 drops yellow food coloring (optional) 8 ounces cream cheese 1 cup powdered sugar 2 cups whipped cream -- whipped Combine gelatin, lemon juice and water, Stir over medium heat until dissolved. Stir in peel and food coloring. Set aside. Combine cream cheese and sugar until smooth, add to gelatin mixture. Refrigerate 15 minutes until thick. Fold in whipped cream, spoon into pie crust. Refrigerate 1 hour or until firm 10 cocoduchessbirds7 This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at Chat_Central_Gateway All rights reserved KENDOC 2005 |