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Recipe Pre-heat oven to 350 1 cup boiling water 3 oz sugar free lemon jello KETO Chewy chocolate chip cookies (www.recipes.imranhealthnews.com) 1 1/4 heavy whipping cream 4 Tbsp Sugar Free apricot preserves 2 Tbsp lemon zest 2 oz Ghee or soft butter Directions Mise en place the ingredients 1. Add jello to 1 cup boiling water. Stir to combine. Set aside to cool. 2.Crush 6 cookies in food processor or crush with a rolling pin. 3.Prepare 7 inch springform pan or pie plate by spraying the base of the pan with non stick oil. Cover with parchment circle, Generously grease the parchment and the sides of the pan with Ghee or softened butter. 4. Press the cookie crumbs into the greased springform covering the bottom and about an inch up the sides. Use a flat bottomed glass to press the crumbs firmly into the pan. Bake in 350F oven for 12-15 minutes. Allow the crust to cool. 5. Whip the 1 1/4 cups of heavy whipping cream with a whisk (hand or electric) until the peaks are firm. 6. Combine the jello, apricot preserves and zest. Fold into whipped cream slowly taking care not to flatten the cream. 7. Pour the mixture into the cooled crust and place in the freezer wrapped in plastic until its frozen. Remove from the freezer at least an hour before serving. Pie can be left in the refrigerator for a softer mouse pie.