| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pastries, Pies |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Cookie crumbs, lemon |
| 1/2 |
c |
Almonds, finely chopped |
| 6 |
T |
Butter |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Heavy Cream |
| 1 |
c |
Powdered Sugar |
| 6 |
oz |
Cream Cheese, softened |
| 1/2 |
c |
Sour Cream |
| 1/2 |
c |
Whipped Topping |
| 3 1/2 |
oz |
Box lemon pie filling |
| 1 3/4 |
c |
Milk |
| 1 |
t |
Lemon Juice |
| 1 |
t |
Lemon rind, grated |
| 2 |
c |
Whipped Topping |
| 1/4 |
c |
Lemon drop hard candies |
|
|
Finely crushed |
INSTRUCTIONS
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) From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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