1 env. unflavored gelatin
1 (3 oz.) pkg. vanilla pudding
1/4 c. sugar
2 c. nonfat milk
5 tbsp. lemon juice
1/4 tsp. grated lemon peel
1/3 c. instant dry milk
1/3 c. ice water
1 graham cracker crust

In a medium saucepan mix gelatin, pudding and sugar. Blend in nonfat milk. Let stand 1 minute. Cook over medium heat, stirring constantly until mixture boils and gelatin is dissolved. Pour into a large bowl and chill, stirring occasionally until mixture mounds slightly when dropped from a spoon. Stir in 4 tablespoons lemon juice and grated lemon peel.

In a small bowl combine instant dry milk and ice water. Beat at high speed until soft peaks form; add 1 tablespoon lemon juice and continue beating until stiff peaks form. Fold into pudding mixture. Spoon into crust and chill until firm.