Lemon Cream Pie
1 Pillsbury refrigerated pie crust (from 15-oz box),
softened as directed on box
1 package (8 oz) cream cheese, softened
1 cup milk
1 box (4-serving size) lemon instant pudding and pie filling
mix
1/2 cup lemon pie filling (from 15.75-oz can)
1 container (8 oz) frozen (thawed) whipped topping
Small, round multi-colored candies, if desired
Heat oven to 450. Make pie crust as directed on box for
One-Crust Baked Shell using 9-inch glass pie plate. Bake 9
to 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 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.
Source: Pillsbury
Mary J
http://www.nancyskitchen
