Let's whip it up
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Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water. Cool completely. Meanwhile, mix ginger snap crumbs, butter and sugar; press onto bottom of 9-inch springform pan.
Beat reduced-fat cream cheese in large bowl with mixer until creamy. Gradually beat in gelatin until well blended. Refrigerate 15 to 20 min. or until slightly thickened. Whisk in 2 cups whipped topping and zest. Pour over crust.
Refrigerate 4 hours or until firm. Top with remaining whipped topping just before serving.
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