1-1/2 cups graham cracker crumbs (about 24 squares)
6 tablespoons butter, softened
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
In a small bowl, combine crumbs and butter;
press onto the bottom of a greased 9-in. springform pan.
Chill 15 minutes.
In a small saucepan, combine gelatin and water;
let stand for 1 minute.
Add milk; cook and stir over low heat until gelatin is dissolved.
In a large bowl,
beat cream cheese and sugar until light and fluffy.
Beat in gelatin mixture and lemon peel.
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. Refrigerate left-overs. Yield: 10-12 servings