Lemon Cream Pie

Prep time25 min

Total time4hr 50min

ServingsMakes 10 servings.

Heat oven to 350ºF.
Mix wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
Beat pudding mix, 3/4 cup milk and zest in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in 1-1/2 cups whipped topping. Spread onto bottom of crust.
Beat cream cheese, remaining milk and 1/4 cup sugar in separate medium bowl. Stir in remaining whipped topping. Spread over pudding layer in crust.
Mix remaining sugar and cornstarch in small saucepan. Stir in water and lemon juice; cook on medium heat 10 min. or until mixture is thickened and just comes to boil, stirring frequently. Add small amount to egg yolk in small bowl; stir until well blended. Gradually stir into remaining lemon mixture in saucepan; cook 1 min. or until heated through, stirring constantly. Strain, if necessary. Cool slightly.
Spread lemon mixture over pie. Refrigerate 4 hours.

Substitute
Substitute 26 LORNA DOONE Shortbread Cookies for the wafers.
Better For You
Good news! You'll save 70 calories and 6 grams of total fat, including 4 grams of saturated fat, per serving by preparing with Reduced Fat NILLA Wafers, lemon fat-free sugar-free instant pudding mix, fat-free milk, Neufchatel cheese and lite whippped topping.

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Nutrition Information Nutrition Per Serving
Calories	410
	% Daily Value*
Total fat 22g
Saturated fat 14g
Trans fat 0g
Cholesterol 65mg
Sodium 330mg
Carbohydrate 51g
Dietary fiber 0g
Total sugars 39g
Protein 3g
Vitamin A	10 %DV
Vitamin C	6 %DV
Calcium	4 %DV
Iron	4 %DV

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