Lemon Silk Pie

1 graham cracker crust
1 1/2 batches lemon curd, cold

16 oz container cool whip

Make graham cracker crust and let cool.

Gently fold in 4 oz cool whip into lemon curd.

Very gently fold in remaining 12 oz cool whip.
Spread 1/2 mixture into pie crust.

Pipe the remaining filling however you wish.

Freeze at least 4 hours.

If necessary, thaw partially before serving.

LTK, very loosely based on
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