1 pkg. lemon flavored gelatin
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
1 1/2 c. whipping cream or Cool Whip
1 (9 oz.) ready to use graham cracker pie crust

In a small bowl, stir lemon gelatin with 1 cup boiling water until dissolved. Refrigerate until mixture thickens, about 45 minutes, stir occasionally. When gelatin is ready, with mixer at medium speed, beat cream cheese and sugar until light and fluffy. Reduce speed to low, beat in thickened gelatin until blended. Beat cream, fold cream (1 cup) into gelatin mixture. Pour into pie crust. Refrigerate until firm, about 2 hours. Spoon remaining whipped cream on top of pie.