Lemon Cream Pie

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 46 NILLA Wafers, finely crushed (about 1-1/2 cups)
  • ⅓ cup butter, melted
  • 1 pkg. (3.4 oz.) lemon instant pudding mix
  • ¾ cup and 2 Tbsp. cold milk
  • zest and 1/4 cup juice from 2 lemon s, divided
  • 1 tub (8 oz.) frozen whipped topping, thawed, divided
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1 cup sugar, divided
  • 2 Tbsp. cornstarch
  • ½ cup water
  • 1 egg yolk

Nutrition facts

Recipe Tips

1

Heat oven to 350ºF.

2

Mix wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.

3

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.

4

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.

5

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.

6

Spread lemon mixture over pie. Refrigerate 4 hours.