Lemon-Pucker Pie

Ingredients

Crust

• 6 ounces enjoy life lively lemon cookies, crumbled into small pieces
• 1/4 cup plus 1 tbsp. butter or spectrum shortening
• 1/2 cup brown rice flour
• 2 tablespoons tapioca flour

Lemon Filling

• 1/4 ounce unflavored gelatin
• 1/2 cup lemon juice
• 1/4 cup water
• 2 teaspoons grated lemon zest

• 1 (12 ounce) package silken firm tofu
• 1/4 cup plus 3 tbsp. sugar

• 1 (10 ounce) container frozen Cool Whip (contains casein)
• 1 teaspoon lemon zest (optional)

Directions

1. 1

   1) To prepare crust, mix together crumbledcookies, brown rice flour and tapioca flour.

2. 2

   2) With a fork, cut in butter until mixed.

3. 3

   3) Lightly spray a 9" pie plate. Press crumbs into bottom and sides. Bake for 12 minutes to set the crust.

4. 4

   4) To prepare filling, combine gelatin, sugar, lemon juice and water in a medium saucepan. Stir over medium heat until dissolved,scraping sides if needed. Set aside to cool, about 5 minutes.

5. 5

   5) With a food processor, blender, or hand mixer, beat tofu for 1 minute or until almost smooth. Blend in gelatin mixture. Refrigerate 15 minutes. Mixture will thicken.

6. 6

   6) Break frozen whipped topping into pieces and add to the gelatin/tofu mixture.Process until smooth. Add lemon zest if desired.Spoon filling into the baked crust. Refrigerate 1 hour or until firm. Enjoy!Store any remaining piein refrigerator.

7. 7

   *TIP Replace Cool Whip with Tru Whip, an all natural whipped topping withno hydrogenated oils (contains casein and soy).