1 (15 oz.) pkg. ready pie crust
1 env. unflavored gelatin
1/2 c. lemon juice
1/4 c. water
1 tsp. grated lemon peel
6 to 8 drops yellow food color
1 (8 oz.) pkg. softened cream cheese
1 c. powdered sugar
2 c. whipping cream (whipped)

Bake pie crust at 450 degrees for 10 minutes.

In small saucepan, combine gelatin, lemon juice and water. Stir over medium heat until dissolved. Stir in lemon peel and food color.

In small bowl, combine cream cheese and powdered sugar; beat until fluffy. Gradually add softened gelatin; blend well.

Refrigerate until slightly thickened about 15 minutes.

Fold in whipped cream. Spoon into cooled baked crust. Refrigerate until firm, about 1 hour.