LEMON PIE WITH COOKIE CRUST

Photo by Cecelia H.
Adapted from mr.food.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from mr.food.com

Ingredients

  • 30

    lemon-cream-filled vanilla sandwich cookies, finely crushed

  • 1/4

    cup butter, melted

  • 1

    (4-serving size) package instant lemon pudding

  • 1

    (4-serving size) package vanilla instant pudding

  • 3

    cups milk

  • 1

    (8 ounce) package cream cheese, softened

  • 1

    cup powdered sugar

  • 1

    teaspoon vanilla

  • 1

    cup whipped topping

Directions

Preheat oven to 350 degrees. In a medium bowl, combine the crushed cookies and butter; mix well. Spread into the bottom and up the sides of a 9" deep-dish pie plate, forming a crust. Bake 10 minutes, then remove from the oven and allow to cool completely. Combine pudding mixes with milk and beat until thick; spoon evenly into the pie crust. In a large bowl, beat cream cheese with powdered sugar and vanilla until smooth; fold in whipped topping. Spread over the pie filling, Refrigerate and chill at least 2 hours before serving. Variation: Add 1 cup crushed pineapple, well drained to pudding mixture.

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