2 (3 ounce) boxes lemon gelatin dessert mix
1 (20 ounce) container Soft Aloha Tofu, drained well*
2 cups boiling water
2 tablespoons lemon juice
1 (8 ounce) whipped cream dessert topping
2 teaspoon lemon extract
2 pre-made graham cracker pie crusts
Optional fruit toppings**
Mix gelatin dessert mix and water well. Cool thoroughly. Add and mix lemon juice and lemon extract. Blend drained tofu and about 3/4 of the whipped cream dessert topping with beater. Save 1/4 of whipped cream dessert topping for topping on pies. Fold mixture into cooled gelatin dessert mix. Pour into two pie crusts. Chill overnight. Top two pies with the remainder of whipped cream dessert topping.
*It is very important to get as much water from the soft tofu as possible! You can wrap it in a clean towel or some paper towels for a few hours or overnight for best results.
**Fruits can be added into the gelatin dessert/tofu mixture as well as being used as a finishing topping on the pies.