Lemon Cream Pie
- 1 pillsbury refrigerated pie crust, softened as directed on box (from 15 oz box)
- 1 (8 ounce) package cream cheese, softened
- 1 cup milk
- 1 (3 ounce) package lemon flavor instant pudding and pie filling
- 12 cup lemon pie filling
- 1 (12 ounce) container frozen whipped topping, thawed
- round multi-colored decorative candies, if desired
- Heat oven to 450F
- Make pie crust as directed on box for One Crust Baked Shell using a 9 inch glass pie plate.
- Bake 9 to 11 minutes or until lightly browned.
- Cool completely, about 15 minutes.
- In medium bowl, with electric mixer on medium speed, beat cream cheese about 30 seconds or until creamy.
- Gradually beat in milk until well blended.
- Add pudding mix; beat 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.
crust, cream cheese, milk, lemon pie filling, frozen whipped topping, multicolored decorative candies
Taken from www.food.com/recipe/lemon-cream-pie-164025 (may not work)