Icy Lemon Soufflé
1 3-oz. package lemon-flavored gelatin
½ cup boiling water
1 No. 2 can (2 cups) lemon pie filling
3 egg whites, stiffly beaten
1 cup heavy cream, whipped
Dissolve gelatin in boiling water. Beat in the pie filling until smooth. Cool. Fold in egg whites and whipped cream. Pour into a 1½ quart soufflé dish or casserole. Chill until firm or for several hours.