Lemon Cream Pie with Berries

By susanwadle

Chris Rich from Taste of Italia

Ingredients

• for the filling:
• 1 (10 oz) prepared graham cracker crust
• 1- 3/4 oz package of Instant lemon pudding and pie fillin
• 1/4 cup sour cream
• 1 tsp grated lemon peel
• 1 cup whipped topping (well chilled)
• for the topping:
• 1 cup fresh strawberries' cup fresh blueberries
• thin strips of lemon peel for garnish if desired.
• makes 8 servings.

Preparation

Step 1

In a small bowl, stir together the pudding mix and milk as directed on the package.
Add the sour cream, and grated lemon peel. Stir 1 minute, gently stir in 1 cup for the whipped topping.
Spoon the mixture into the pie shell.
Refrigerate at least two hours before serving.
To serve, In a medium bowl combine berries, cut pie into wedges and top each with berries and a few strips of lemon peel