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Lemon Cream Pie Recipe

   
 

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     Lemon Cream Pie

Category   Desserts - Breads
Sub Category   None
Servings   8 servings
Preptime   25 min.

Ingredients
1 Pillsbury pie crust (15 oz box) softened ,
as directed on box
1 pkg (8 oz) cream cheese, softened
1 cup milk
1 box (4-serving size) lemon instant pudding and
pie filling
1/2 cup lemon pie filling (from 15.75-oz can)
1 container (8-ox) frozen (thawed) whipped topping
 
Small round multi-colored candies, if desired.

Instructions
Heat oven to 450°F. Make pie crst as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9-11 minutes or until lightly browned. Cool completely, about 15 minutes.
In medium bowl, cream cheese with electric mixer on medium speed about 30 seconds or until creamy. Gradually beat in milk until well blended. Add in pudding mix; beat about 30 seconds or until smooth. On low speed, beat in pie filling just until blended. Fold 2 1/4 cups whipped topping into pudding mixture.
Spoon pudding mixture into cooled baked shell. Refrigerate pie at least 2 hours or until set. Pipe or spoon whipped topping on top of pie as desired. Sprinkle with candies. To serve, cut into wedges. 8 servings
Nurition; cal 420, cal from fat 210,(sat fat 14gm,)choles 50mg, sodium 400mg, carbs 48g, pro 4 g.


Originally Submitted
8/5/2010





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