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Lemon Ice-box Pie (for Non-weight Watchers)
Author/Submitted by: christi@meaddata.com (Christi Wilson)
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients:
-----Crust----- 1 1/2
Cups
Cookie crumbs,
lemon
1/2
Cup
Almonds,
finely chopped
6
Tablespoons
Butter 1/4
Cup
Sugar 1/4
Cup
Heavy Cream
-----Filling----- 1
Cup
Powdered Sugar 6
Ounces
Cream Cheese,
softened
1/2
Cup
Sour Cream 1/2
Cup
Whipped Topping 3 1/2
Ounce Box
lemon pie filling 1 3/4
Cups
Milk 1
Teaspoon
Lemon Juice 1
Teaspoon
Lemon rind,
grated
-----Topping----- 2
Cups
Whipped Topping 1/4
Cup
Lemon drop hard candies,
finely crushed
Directions:
For crust: Mix cookie crumbs, ground almonds, butter, sugar and heavy cream
together. Pat in bottom and up sides of a nine-inch pie pan. Bake at 300 degrees
for 15 minutes. Set aside to cool.
For filling: Mix powdered sugar, softened cream cheese, sour cream and
whipped topping until smooth and creamy. Spread in bottom of cooled crust. Mix
lemon pudding and pie mix (according to package directions), milk, lemon juice
and grated lemon rind. Spread over cream cheese layer in crust. Refrigerate for
one hour.
For topping: Spread whipped topping over top of pie and sprinkle with crushed
lemon candies. Refrigerate.
-The Times-Picayune, June 24, 1993
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