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| Home -> [Fruits, Lemon, Pastry, Tarts & Pies] -> [Lemon ice-box pie (for non-weight watchers) Recipe] |
Lemon ice-box pie (for non-weight watchers)
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| Artist: |
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Yield: |
1 |
| Categories: |
Fruits, Lemon, Pastry, Tarts & Pies |
Rating: |
0 |
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Ingredients:
| | CRUST | | 1 1/2
| cup | Cookie crumbs -- lemon | | 1/2
| cup | Almonds -- finely chopped | | 6
| tbsp | Butter | | 1/4
| cup | Sugar | | 1/4
| cup | Heavy Cream | | | FILLING | | 1
| cup | Powdered Sugar | | 6
| oz | Cream Cheese -- softened | | 1/2
| cup | Sour Cream | | 1/2
| cup | Whipped Topping | | 3 1/2
| oz | Box lemon pie filling | | 1 3/4
| cup | Milk | | 1
| tsp | Lemon Juice | | 1
| tsp | Lemon rind -- grated | | | TOPPING | | 2
| cup | Whipped Topping | | 1/4
| cup | Lemon drop hard candies -- | | | Finely crushed |
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Procedures:
| 1 | For crust: mix cookie crumbs, ground almonds, butter, sugar and heavy cream together. | | 2 | Pat in bottom and up sides of a nine-inch pie pan. | | 3 | Bake at 300 °F for 15 minutes. | | 4 | Set aside to cool. | | 5 | For filling: mix powdered sugar, softened cream cheese, sour cream and whipped topping until smooth and creamy. | | 6 | Spread in bottom of cooled crust. | | 7 | Mix lemon pudding and pie mix (according to package directions), milk, lemon juice and grated lemon rind. | | 8 | Spread over cream cheese layer in crust. | | 9 | Refrigerate for one hour. | | 10 | For topping: spread whipped topping over top of pie and sprinkle with crushed lemon candies. | | 11 | Refrigerate. | | 12 | Com (christi wilson |
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