Lemon Crunch Pie

Photo by Susan M.
Adapted from mrfood.com

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from mrfood.com

Ingredients

  • 30

    lemon-cream-filled vanilla sandwich cookies, finely crushed

  • 1/4

    cup (1/2 stick) butter, melted

  • 2

    (4-serving size) packages instant lemon pudding, prepared according to package directions

  • 1

    (8-ounce) container frozen whipped topping, thawed

  • 1/2

    cup finely crushed lemon drop candies (see Note)

Directions

Preheat oven to 350 degrees F. In a medium bowl, combine the crushed cookies and butter; mix well. Spread into the bottom and up the sides of a 9-inch deep-dish pie plate, forming a crust. Bake 10 minutes, then remove from the oven and allow to cool completely. Spoon the pudding evenly into the pie crust. In a large bowl, combine the whipped topping and crushed candy; mix well. Spread over the pie filling, then cover loosely and chill at least 2 hours before serving. Notes You can use a blender or a food processor to crush the lemon drops. And you can even put them in a resealable plastic storage bag, seal, and pound with a mallet! Make sure to crush the lemon drops to a very fine powder before mixing with the whipped topping. Otherwise, they'll weigh it down.

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