Lemon Mousse Pie (from Pillsbury)

Serves: 8

1 (15 ounce) package pie crusts

Filling:

1 envelope unflavored gelatin
1/2 cup lemon juice
1/4 cup water
1 teaspoon grated lemon peel
6 to 8 drops yellow food color
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
2 cups whipping cream, whipped

Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one crust pie using 9 inch pie pan. (Refrigerate remaining crust for later use.) Bake at 450 degrees for 9 to 11 minutes or until lightly browned. Cool. In small saucepan, combine gelatin, lemon juice and water. Let stand 1 minute. Stir over medium heat until dissolved. Stir in lemon peel and food color. In small bowl, combine cream cheese and powdered sugar. Beat until smooth and fluffy. Gradually add softened gelatin, blend well. Refrigerate until slightly thickened, about 15 minutes. Fold in whipping cream. Spoon into cooled baked crust. Refrigerate until firm, about 1 hour. Garnish as desired. Store in refrigerator.