member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kathy Lee      

Recipe Categories:

    Lemon Pie (Double Layer)


    Source of Recipe


    net

    List of Ingredients




    Lemon Pie (Double Layer)

    1 prepared 9 inch graham cracker crumb crust
    1/3 cup raspberry or apricot jam
    4 ounces (1/2 of a 8 oz. package) Cream Cheese (softened)
    1 tablespoon sugar
    1 tub (8 oz) Cool Whip (thawed) (or equivalent whipped dessert topping)
    1 1/2 cups cold milk or half-and-half
    2 packages (4-serving size each) Jell-O Lemon Flavored Instant Pudding and Pie Filling

    2 teaspoons grated lemon peel
    Spread bottom of crust gently with jam. With a wire whisk, mix cream cheese and sugar in a large bowl until smooth. Gently stir in 1/2 (4 ounces) of whipped topping. Spread on top of jam.

    Pour milk into a large bowl. Add pudding mixes and lemon peel. Beat with wire whisk 1 minute or until blended. (Mixture will be thick.) Gently stir in remaining whipped topping. Spread over cream cheese layer.

    Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie, covered, in refrigerator. Serves 8.

    Recipe
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |