Lemon ice-box pie (for non-weight watchers)

1 Servings

Ingredients

Quantity Ingredient
Crust-----
1½ cup Cookie crumbs -- lemon
½ cup Almonds -- finely chopped
6 tablespoons Butter
¼ cup Sugar
¼ cup Heavy Cream
Filling-----
1 cup Powdered Sugar
6 ounces Cream Cheese -- softened
½ cup Sour Cream
½ cup Whipped Topping
3½ ounce Box lemon pie filling
1¾ cup Milk
1 teaspoon Lemon Juice
1 teaspoon Lemon rind -- grated
Topping-----
2 cups Whipped Topping
¼ 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 Recipe By : christi@meaddata. com (Christi Wilson)

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