Lightly grease a 9.5-inch pie plate. In a mixing bowl, finely crush graham crackers to about 1.5 cups of crumbs. Combine the crumbs with 2 tablespoons of sugar and 6 tablespoons of melted salted butter. Press mixture into the pie plate and freeze to set.

In a separate bowl, whisk together 3 oz of Lemon Jell-O and 1 cup of boiling water until dissolved. Cool slightly then add ice and cold water to make 1 cup. Stir ice water into the Jell-O mixture and refrigerate.

In another bowl, beat 8 oz of softened cream cheese with 1/4 cup of sugar until smooth. Add 1 tablespoon of fresh lemon juice and 1 teaspoon of lemon zest, mixing until combined.

Pour cooled Jell-O mixture into cream cheese mixture while mixing on low speed. Blend until smooth and fold in 8 oz of Cool Whip.

Remove crust from the freezer, pour filling into the crust. Smooth the top and cover with plastic wrap. Refrigerate for at least 4 hours or until set.