No Bake Lemon Cream Pie

By vealam

Ingredients

• Graham Cracker Crust:
• 1 Deep dish pie plate or 2 pie dishes
• 2 Cups Graham cracker crumbs
• 1/2 Cup Butter, melted
• Pinch of Salt
• 1/2 Cup Sugar
• Filling:
• 2 3.4 Ounce Boxes of Instant Lemon Pudding
• 2 Cups Whole Milk (may use low fat or skim)
• 8 Ounces Cream Cheese, softened
• 14 ounce can Sweetened Condensed Milk
• 4 1/2 Cups Cool Whip or Fresh Whipped Cream (don't forget the powdered sugar if you make it yourself)
• Garnish:
• 1 Pint Raspberries
• 1 Pint Strawberries, halved or sliced

Details

Servings 1
Preparation time 70mins
Cooking time 78mins
Adapted from ohsweetbasil.com

Preparation

Step 1

For the Crust:
Heat the oven to 350 if you prefer to bake it.
In a bowl, mix the graham cracker crumbs, sugar and salt. Add the melted butter and stir until it resembles wet sand. Press into a deep dish pie plate or 2 smaller pie plates. Bake for 8 minutes and allow to cool completely, or place in the fridge for one hour and skip the baking completely.

For the Pie:
SEE NOTES
In a bowl, whisk together the pudding and milk. Allow to set up for a few minutes.
In another bowl, with an electric hand mixer, beat the cream cheese until smooth. Add the sweetened condensed milk and beat again until smooth.
Stir the pudding into the cream cheese mixture. Add the cool whip and fold in.
Pour the filling into the pie and allow to set for one hour, up to overnight in the fridge.
Top with berries and serve!

Notes
This pie WILL NOT turn out if you don't use instant pudding and do things in the exact order as stated.