Name: Lemon Cream Pie
Prep time: 25 min
Cook time: 4 h 35 min
Total time: 5 h
Yield: 10 servings
Ingredients: 46 vanilla wafers, finely crushed (about 1-1/2 cups); 1/3 cup butter, melted; 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding; 3/4 cup plus 2 Tbsp. cold milk, divided; zest and 1/4 cup juice from 2 lemons, divided; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1 cup sugar, divided; 2 Tbsp. cornstarch; 1/2 cup water; 1 egg yolk

10 Review(s)

5 Hr(s) (incl. refrigerating)

25 Min(s) Prep

4 Hr(s) 35 Min(s) Cook

Discover why our Lemon Cream Pie is considered a triple threat in the dessert game. This Lemon Cream Pie recipe has three layers of lemony, creamy awesomeness — pudding, COOL WHIP and tasty lemon mixture.

What You Need

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10 servings

Original recipe yields 10 servings

46 vanilla wafers, finely crushed (about 1-1/2 cups)

1/3 cup butter, melted

1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

3/4 cup plus 2 Tbsp. cold milk, divided

zest and 1/4 cup juice from 2 lemons, divided

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup sugar, divided

2 Tbsp. cornstarch

1/2 cup water

1 egg yolk

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Let's Make It

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 COOL WHIP. Spread onto bottom of crust.

Beat cream cheese, 1/4 cup sugar and remaining milk in separate medium bowl until blended. Stir in remaining COOL WHIP; spread over pudding layer in crust.

Mix cornstarch and remaining sugar 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 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.

Kitchen Tips

Tip 1

Substitute

Substitute 26 square shortbread cookies for the wafers.

Nutrition

Calories

410

Calories From Fat

% Daily Value*

Total Fat 22g

28%

Saturated Fat 14g

70%

Trans Fat 0g

Cholesterol 65mg

22%

Sodium 330mg

14%

Total Carbohydrates 51g

19%

Dietary Fibers 0g

Sugars 39g

78%

Protein 3g

Vitamin A

10%

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet.

servings

10 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.