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Frozen Lemonade Pie

1 can (12 oz.) evaporated milk
1 pkg. (3 oz.) lemon-flavored gelatin
2 Tbsp. grated lemon peel
1/2 cup (3 to 4 lemons) fresh lemon juice
1 container (8 oz.) frozen whipped topping, thawed, divided
1 prepared 10-inch graham cracker crumb crust
2 candied lemon half slices, cut into 8 wedges (optional)

Microwave evaporated milk in medium bowl on HIGH (100%) power for 1 minute or until warm. Whisk in gelatin. Refrigerate uncovered for 30 minutes. Add lemon peel and juice; mix well. Gently whisk in 2 cups whipped topping. Pour into crust. Freeze for 4 hours. Dollop remaining 1 cup whipped topping around edge of pie. Top each dollop with lemon wedge. Let stand at room temperature for 20 minutes before serving. Makes 8 servings.
            * Sliced fresh lemon can be substituted for the candied lemon slices.

 

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