Pai Lemon Tanpa Panggang

Instructions

1. Using a food processor, pulse the 12 graham crackers until you have fine crumbs.
2. Add the graham cracker crumbs and 1/3 cup granulated sugar to a medium bowl and stir to combine. Mix in the melted 1/2 cup salted butter and stir until it resembles wet sand.
3. Press the crust into a 9-inch pie dish and place it in the refrigerator.
4. In a large bowl, add 2/3 cup boiling water and 1 (3-ounce) package lemon jello. Stir until the gelatin completely dissolves.
5. Add 1/2 cup cold water and 1/2 cup ice cubes, and stir until the gelatin is slightly thickened. This step is important! Otherwise, the mixture won't set up if you add the cool whip before the gelatin has cooled and thickened a bit.
6. Add 8 ounces whipped topping to the gelatin and then whisk together until smooth. Mix in 1/3 cup lemon juice, and 3 teaspoons lemon zest.
7. Pour the filling into the chilled crust and refrigerate for 6 hours or until the filling has set completely.
8. Top with lemon slices and zest before serving.