Ingredients

Crust:

1 box 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 Tbsp. tapioca flour

Lemon Filling:

1 (.25 ounce) pkg. unflavored gelatin

1/2 cup lemon juice

1/4 cup water

2 tsp. grated lemon zest

1(12 oz.) pkg. SILKEN FIRM Tofu

1/4 cup plus 3 Tbsp. sugar

1 (10 oz) container frozen Cool Whip (contains casein)*

1 tsp lemon zest (optional)

Preparation

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

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

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

  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. 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. 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.

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