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Ingredients
- 1 L 4 cups RICE KRISPIES*
- 75 mL 1/3 cup firmly-packed brown sugar
- 1 pkg (212g/7.5oz) lemon pie filling
- 500 mL 2 cups frozen whipped topping thawed
- 150 mL 2/3 cup butter melted
Preparation
Step 1
Lightly crush cereal to 500 mL (2 cups). Combine with brown sugar and butter, mixing well. Reserve 50 mL (1/4 cup) cereal crumbs. Press remainder evenly into parchment paper-lined 2 L (7X11-inch) baking pan. Bake at 180°C (350°F) 7-8 minutes. Cool.
Prepare lemon pie filling according to package directions.
Pour all but 250mL (1cup) filling onto crust. Cool 250mL (1 cup) filling.
Whisk or beat 30-60 seconds until smooth; gently fold in whipped topping. Spread over first layer; sprinkle with reserved crumbs. Chill about 3-4 hours. Refrigerate leftovers