Lemon Cream Pie

By ldelmas

Preparation

Step 1

MIX wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.

BEAT pudding mix, 3/4 cup milk and zest in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in 1-1/2 cups COOL WHIP. Spread onto bottom of crust.

BEAT cream cheese, remaining milk and 1/4 cup sugar in separate medium bowl. Stir in remaining COOL WHIP. Spread over pudding layer in crust.

MIX remaining sugar and cornstarch in small saucepan. Stir in water and lemon juice; cook on medium heat 10 min. or until mixture is thickened and just comes to boil, stirring frequently. Add small amount to egg yolk in small bowl; stir until well blended. Gradually stir into remaining lemon mixture in saucepan; cook 1 min. or until heated through, stirring constantly. Strain, if necessary. Cool slightly.

SPREAD lemon mixture over pie. Refrigerate 4 hours.
Kraft Kitchens Tips Substitute;Substitute 26 LORNA DOONE Shortbread Cookies for the wafers.Healthy LivingGood news! You'll save 70 calories and 6 grams of total fat, including 4 grams of saturated fat, per serving by preparing with Reduced Fat NILLA Wafers, JELL-O Lemon Flavor Fat Free Sugar Free Instant Pudding,fat-free milk, PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.