Description
A refreshing lemon cream cheese pie perfect for any occasion.
Ingredients
Scale
- 1 (6 oz) ready-to-use Nilla Wafer or Graham Cracker crust
- 2 boxes (3 oz each) lemon instant pudding mix
- 2 cups half & half
- 1 bar (8 oz) cream cheese (softened)
- 1/3 cup powdered sugar
- 1 tub (8 oz) cool whip
- fresh lemon slices for garnish (optional)
Instructions
- In a mixing bowl, combine the dry pudding mix and half & half milk. Whisk together for 1-2 minutes. Let sit for a few minutes so the pudding can get nice and thick.
- Spread 1½ cups of the lemon pudding into the pie crust. Set aside the remaining pudding.
- In a separate mixing bowl, using a handheld blender, beat together the softened cream cheese and powdered sugar until it’s creamy and combined.
- Using a spatula, fold the cool whip in and mix until combined. Add half of the cream cheese mixture into the remaining lemon pudding mix. Spread it into the pie crust to form the 2nd layer.
- Spread the remaining cool whip/cream cheese mixture on top of the pie, or use a piping tip and bag to pipe it on as wanted. You can use this as a 3rd layer OR save it for right before serving and pipe it around the edges of the pie for a decorative finish.
- It’s best to let the pie refrigerate overnight OR at least for 6-8 hours so that it can firm up, come together, and get nice & cold.
- When ready to serve, garnish with fresh lemon slices if wanted.
Notes
- Allowing the pie to chill overnight enhances the flavors and texture.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg