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LEMON CHEESECAKE

1 (8 oz.) pkg. cream cheese
1 box lemon Jello
1/2 c. sugar
Juice & grated rind of 1 lemon
8 oz. carton Cool Whip
2 (8") graham cracker crusts

Dissolve Jello in 1/2 cup boiling water and set aside to cool. Mix cream cheese, sugar, lemon juice and rind until smooth. Pour in Jello that has been cooled but not set. Mix well. Fold in Cool Whip. Pour into pie shells. Chill.

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