Lightly grease a 9.5-inch pie plate. Finely crush about 11 sheets of graham crackers until you have about 1 ½ cups of crumbs. Combine the crumbs with 2 tablespoons of sugar and 6 tablespoons of melted salted butter. Press this mixture into the pie plate and freeze for about 15 minutes.

Whisk together one package (3 oz) of Lemon Jell-O with ½ cup of boiling water. Stir until all the Jell-O dissolves, about 2 minutes. Add ½ cup of ice mixed with cold water and stir. Chill in the refrigerator for about 30 minutes.

In a large bowl, use an electric mixer to beat 8 oz of softened cream cheese with ¼ cup of sugar until smooth. Add 1 tablespoon of fresh lemon juice and 1 teaspoon of lemon zest, blending until fully incorporated.

Gradually pour the chilled Jell-O mixture into the cream cheese mixture, stirring gently to combine. Fold in 8 oz of thawed Cool Whip until well integrated.

Pour the lemon filling into the prepared graham cracker crust, smoothing the top. Cover with plastic wrap and refrigerate to set for at least 4 hours.