Lemon Tofu Pie

Don't let the name of this fool you. I'm not the biggest tofu fan, but I love this pie. It's very light and would be the perfect summer dessert (I realize I found this a little late in the season :-D ).
This recipe is adapted from one in the Starbulletin, which was adapted from "The Tastes and Tales of Moiliili"(fifth printing).

Ingredients:

1 3-ounce box lemon-flavored gelatin
1 cup hot water
3 tablespoons lemon juice
10 ounces soft tofu
1 8-ounce container Cool Whip
1 prepared graham-cracker pie crust

1. Combine gelatin, hot water and lemon juice; stir to dissolve gelatin. Refrigerate 30-40 minutes until slightly thickened.

2. Meanwhile, cut tofu in chunks and place in colander to drain. Push on tofu with palm to squeeze out as much liquid as possible.

3. Place the tofu in a blender and lightly whip the tofu together, gradually adding whipped topping. Mixture may be slightly grainy. Fold in gelatin; stir until smooth.

4. Pour into pie crust and refrigerate until firm, 3 to 4 hours.

You can substitute whatever flavor jello you would like, but still add in the lemon juice. If you use a different jello, I would cut the lemon juice down to 2 Tsbp so that the lemon doesn't overwhelm the flavor. I've also made this using a regular size pie crust, and one of the "extra 2 servings" sizes since I had some of the filling left over when using the regular size. Ideally it would need to size in between.

The recipe orginially had you beat the mixture together, but I found the texture much smoother when using the blender.