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Lemon Crunch Pie

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Rate this recipe 4.4/5 (27 Votes)

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)

Details

Servings 8
Preparation time 10mins
Adapted from mrfood.com

Preparation

Step 1

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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