Ingredients

Crust:
9 (2-inch) ginger snap cookies
1/2 cup corn flake crumbs
2 tablespoons margarine or butter
1 teaspoon water

Filling:
1 15-oz. can lemon pie filling
1 tablespoon lemon juice
1 quart low-fat vanilla ice cream, slightly softened
1 teaspoon grated lemon peel

Directions

Crush cookie crumbs (or use food processor) until very fine. Reserve 2 teaspoon crumbs for garnish. To remaining crumbs, add corn flake crumbs, sugar and margarine. Add water and mix until blended. Press mixture firmly in bottom and up sides of 9-inch pie pan. Set aside.

In small bowl, combine pie filling and lemon juice until well blended. Set aside.

In large bowl stir together ice cream and lemon peel just until mixed. Quickly spread half of ice cream mixture in crust-lined pan. Top with pie filling, spreading evenly. Spoon remaining ice cream mixture over top; spread evenly to cover. Sprinkle with reserved crumbs. Freeze at least 2 hours or until firm in center.

To serve, let pie stand at room temperature for 10 to 15 minutes before cutting into wedges. Serves 8.