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Frosty Lemon Chiffon Pie




Source of Recipe


Sandra Lee






Recipe Introduction


Easy and good.





List of Ingredients



• 1 c. cold whole milk
  
• 1 (1.3 oz) envelope dry whipped topping mix (Dream Whip)
  
• 1 1/4 (11.3 oz) jars lemon curd
  
• 1 (3.4 oz) box lemon instant pudding and pie filling mix
  
• 1 (6 oz) premade shortbread piecrust
  
• 1 c. frozen whipped topping, slightly thawed
  






Instructions



1. In a stand mixer, beat ½ c. milk and dry whipped topping mix 4 minutes, or until light and fluffy. Set aside. In another large bowl, beat 1 jar of lemon curd, lemon pudding mix, and remaining ½ c. milk for 2 minutes, or until smooth and beginning to thicken.
   
2. Fold whipped topping mixture into lemon pudding mixture. Spoon into pie crust. Spread slightly thawed whipped topping over lemon mixture. Swirl remaining lemon curd through topping. Refrigerate. Freeze for 30 minutes before serving.
   






Final Comments


You can decorate the pie with sugared lemon slices, if you like.

Serves 6.