Fluffy Lemon Fruit Pie

This homemade lemon pie dessert is the best way to end dinner! Creamy lemon pudding is topped with cherry pie filling - all atop a graham cracker crust.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 8 HONEY MAID Honey Grahams, finely crushed
  • ¼ cup sugar
  • ⅓ cup butter or margarine, melted
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1 cup milk
  • 1 pkg. (4-serving size) lemon instant pudding mix
  • 1 tub (8 oz.) frozen whipped topping, thawed, divided
  • 1 can (21 oz.) cherry pie filling, divided

Nutrition facts

Recipe Tips

1

Heat oven to 375°F.

2

Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.

3

Bake 8 to 10 min. or until lightly browned.  Cool completely.

4

Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Gently stir in half the whipped topping. 

5

Spread half the cherry pie filling onto bottom of crust; top with pudding mixture.

6

Cover with layers of the remaining whipped topping and cherry pie filling.

7

Refrigerate 3 hours.