Lemon Mousse Pie

1 pie crust (9 inch) -- baked and cooled

Filling 1 envelope unflavored gelatin

1/2 cup lemon juice

1/4 cup water

1 teaspoon lemon peel -- grated

8 drops yellow food coloring

8 ounces cream cheese

1 cup powdered sugar

2 cups whipped cream -- whipped

Combine gelatin, lemon juice and water, Stir over medium heat until dissolved. Stir in peel and food coloring. Set aside. Combine cream cheese and sugar until smooth, add to gelatin mixture. Refrigerate 15 minutes until thick. Fold in whipped cream, spoon into pie crust. Refrigerate 1 hour or until firm.