|Saltine cracker crumbs||1 Cup (16 tbs)|
|Soft margarine||1 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Sugar free lemon gelatin||1 Tablespoon (1 Package)|
|Hot water||2 Cup (32 tbs)|
|Finely grated lemon peel||2 Teaspoon|
|Light cream cheese||8 Ounce (1 Package)|
|Prepared nondairy whipped topping||1 Cup (16 tbs)|
Crust: Mix together the saltine-cracker crumbs, margarine, and 1 tsp (5 L) of the lemon peel.
Press into the bottom and slighdy up the sides of an 8 in. (20 cm) pie pan.
Refrigerate until ready to use.
Filling: Dissolve the lemon gelatin in the hot water.
Stir in the 2 remaining (30 mL) of lemon peel, and allow to cool until mixture is a thick syrup.
Whip cream cheese until light and fluffy.
Gradually add lemon-gelatin mixture.
Fold in nondairy whipped topping.
Transfer to saltine-cracker crust.
Refrigerate at least 2 to 3 hours or until firm.