Lemon Mousse Pie

We were going over to a friend's for dinner, and I was to bring dessert. No problem. However, by the time I finished all my errands for the day, I got home at 5:30 pm. And we needed to leave at 6:30 pm. Problem time.  I decided to go the cheater's route and use a boxed mix, but I didn't want it to taste like a mix.

I used a Jello No-Bake Cheesecake mix that I kept on hand for emergencies such as this, and doctored it up until it turned into a Lemon Mousse Pie. While the pie was chilling, I dipped some fresh strawberries in chocolate. They were dry within a few moments, so I placed them on the pie. Off we went, and when we arrived at the friend's home, I whisked the pie into the fridge to finish chilling. By the time dinner was over, it had set up perfectly. We served dessert, and the pie was killer. Light, refreshing, and no one would have ever known it started as a mix. I will definitely be making it again, even if I'm not in a rush.

Lemon Mousse Pie

1 pkg. Jello No-Bake Cheesecake mix (plain flavor)
2 T. sugar
5 T. melted butter
1 1/2 c.  cold milk
2 oz. softened cream cheese
3 T. fresh lemon juice
1 T. grated lemon rind
1 c. Cool Whip

Prepare the crust as directed with the included crust packet, sugar, and butter. Press mixture into a pie plate or 8 inch spring-form pan (my preference). Set aside. Place softened cream cheese in bowl. Gradually beat in the milk until the mixture is smooth. Add the included cheesecake packet, beat on low speed for 2 minutes. Add the lemon juice, lemon rind, and Cool Whip. Beat just until combined. Spread mixture in pan, tap on counter to settle. Chill for at least  2 hours before serving. Garnish with strawberries or other fruit. Serves 8.