* Exported from MasterCook * Lemon Cloud Pie Recipe By : Woman's Day Magazine 7-20-93 Serving Size : 10 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 26 graham cracker squares 5 Tbsp butter or margarine -- room temp Lemon Mousse: 3 Pkg Knorr White Chocolate-Flavor Mousse Mix--1.8 Oz Each 1 C cold milk 3 Tbsp granulated sugar 1/2 C freshly squeezed lemon juice 2 1/2 C fruit-flavored mini-marshmallows FOR GARNISH Lemon Slices Sliced Strawberries Mint Leaves Have a 9 1/2" or 10" deep-dish pie plate ready. Crust: Crush crackers in a plastic bag with rolling pin or heavy skillet or in a food processor until fine crumbs form (1 1/2 cups). Add butter and knead bag or process until crumbs are moistened. Press crumbs evenly over bottom and up sides of pie plate. Refrigerate at least 30 minutes, until crust is firm to the touch. Meanwhile, make Lemon Mousse: Put mousse mix, milk and sugar into a large bowl. With electric mixer at medium speed, beat 4 to 5 minutes, scraping bowl several times. With mixer running, slowly pour in lemon juice. Increase speed to high and beat 5 to 7 minutes, scraping sides twice, until mousse forms thick, shiny stiff peaks when beaters are lifted (do not underbeat) and mixture has tripled in volume. Gently stir in (fold) 2 cups of the mini-marshmallows through mousse. Scrape into prepared crust. Scatter remaining 1/2 cup mini-marshmallows over top. Refrigerate at least 3 hours or until firm (can be refrigerated, covered, up to two days at this point). Up to 1 hour before serving, arrange lemon and strawberry slices and mint leaves on pie. - - - - - - - - - - - - - - - - - -