1️⃣ Using a food processor, pulse the graham crackers until you have fine crumbs. 📼

2️⃣ Add the graham cracker crumbs and sugar to a medium bowl and stir to combine. Mix in the melted butter and stir until it resembles wet sand. 🥣

3️⃣ Press the crust into a 9-inch pie dish and place it in the refrigerator. 🥧❄️

4️⃣ In a large bowl, add the boiling water and gelatin powder. Stir until the gelatin completely dissolves. 🔥🍮

5️⃣ Add the cold water and the 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 whipped topping before the gelatin has cooled and thickened a bit. 🧊🥄

6️⃣ Add the whipped topping to the gelatin and then whisk together until smooth. Mix in lemon juice and lemon zest. 🍦🍋

7️⃣ Pour the filling into the chilled crust and refrigerate for 6 hours or until the filling has set completely. ⏳❄️

8️⃣ Top with lemon slices and zest before serving. 🍋