Layered Lemon Pie Recipe

By traciesparks

“This is a great ending for almost any meal that kids and adults all enjoy,” Elizabeth Yoder promises from Belcourt, North Dakota. “The creamy lemon filling is always a hit with my husband.”

Ingredients

• 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
• 1/2 cup sugar
• 1 can (15-3/4 ounces) lemon pie filling
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 graham cracker crust (9 inches)

Preparation

Step 1

In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for 15 minutes or until serving. Refrigerate leftovers. Yield: 8 servings.



Nutrition Facts: 1 serving (1 piece) equals 526 calories, 24 g fat (13 g saturated fat), 104 mg cholesterol, 251 mg sodium, 72 g carbohydrate, 1 g fiber, 6 g protein.

Layered Lemon Pie published in Quick Cooking January/February 2006, p52