1-3 oz. pkg. Lemon Jello

2/3 C. Hot Water

2-8 oz. Cartons Lemon Yogurt

2 Lemon Rinds finely grated

Juice of Two Lemons

2½ C. Cool Whip

1 C. Whipping Cream

1 Tbsp. Sugar

Toasted Almond Slices

Dissolve Jello in hot water. Cool completely. Whisk into cooled Jello, yogurt, lemon rinds, lemon juice and 1½ cups cool whip. Pour into a purchased or home made graham cracker pie shell. Refrigerate until set.

Before serving whip one cup of whipping cream with sugar. Fold in one-cup cool whip. Spread on top of pie filling. Sprinkle top with toasted sliced almonds. Refrigerate.

Michele Denaro Bovich