40 Nilla wafers, finely rolled (about 1 2/3 c. crumbs)
1/4 c. sugar
1/3 c. Blue Bonnet butter, melted

In medium bowl, combine Nilla wafer crumbs, sugar and Blue Bonnet butter. Press against bottom and sides of a 9-inch pie plate to form crust. Bake at 375 degrees for 10 minutes. Cool.

FILLING:

1 (3 oz.) pkg. Royal lemon gelatin
1 c. boiling water
1 c. thawed non-dairy frozen whipped topping

In medium bowl, dissolve Royal lemon gelatin in boiling water. Chill until slightly thickened. Fold in whipped topping. Spoon into prepared crust. Chill until firm, about 4 hours.

MERINGUE:

3 egg whites, at room temperature
1/3 c. sugar

In small bowl, with electric mixer on high speed, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff. spread over gelatin filling. Broil 2 minutes or until lightly browned. Chill until ready to serve.