1-1/2 cups graham cracker crumbs (about 24 squares)
6 tablespoons butter or margarine, melted
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup milk
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners’ sugar
2 teaspoons grated lemon peel
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 can (21 ounces) cherry pie filling
Combine crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Chill 15 minutes.
In a saucepan, combine gelatin and water; let stand 1 minute. Add milk; cook and stir over low heat until gelatin is dissolved.
Beat cream cheese and sugar until light and fluffy. Add gelatin mixture and lemon peel; mix well. Chill until partially set.
Fold in 2 cups whipped topping. Pour over crust. Chill until firm, at least 3 hours. Spread pie filling over gelatin layer. Top with remaining whipped topping.
Yield: 10-12 servings
Verna Arthur, Perkins, Oklahoma’s Recipe