Lemon Pie With Marshmallows
- 1 regular pie crusts, cooked or 1 graham cracker crust
- 1 (3 ounce) package lemon pie filling mix (not instant)
- 1/2 cup sugar
- 1/4 cup water
- 2 egg yolks
- 2 cups water
- 1 (8 ounce) package cream cheese, cut into cubes
- 2 cups miniature marshmallows
- 2 cups whipped topping or 2 cups whipped cream
- Heat oven to 400u0b0.
- Bake Pastry Crust.
- Make pudding mix as directed on package for pudding, using sugar, 1/4 cup water, egg yolks and 2 cups water; cool slightly.
- Stir in cream cheese until well blended.
- Cool completely, about 1 hour.
- Fold in marshmallows and whipped topping.
- Spread over crust.
- Cover and refrigerate at least 3 hours until set but no longer than 24 hours.
regular pie crusts, lemon pie filling, sugar, water, egg yolks, water, cream cheese, marshmallows, topping
Taken from www.food.com/recipe/lemon-pie-with-marshmallows-107318 (may not work)