1 20 oz. block Aloha Soft Tofu, drained
2 3 oz. boxes lemon* Jell-O
2 cups boiling water
1/4 teaspoon gelatin
2-3 tablespoons lemon juice
2 teaspoons lemon extract
1 8 oz. container Cool Whip
2 pre-made graham cracker crusts
Optional: fruit toppings or fruit add-ins
In a large bowl, mix Jell-O, gelatin and hot water well. Cool thoroughly. Add lemon juice and lemon extract and mix. Blend drained tofu and about 3/4 of the Cool Whip with beater. Save 1/4 of Cool Whip for toppings on pies. Fold mixture into cooled Jell-O mixture until completely mixed together. Pour mixture into two pie crusts. Chill overnight. Top two pies with fruit toppings and/or remainder of Cool Whip.
*May substitute other flavors of Jell-O.