Lemon Cream Pie

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 8
• 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
• 1/2 cup lemon pie filling
• 1 (12 ounce) container frozen whipped topping, thawed
• round multi-colored decorative candies, if desired

Recipe

• 1 heat oven to 450°f
• 2 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.
• 3 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.
• 4 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.
• 5 spoon pudding mixture into cooled baked shell. refrigerate pie at least 2 hours or until set.
• 6 pipe or spoon whipped topping on top of pie as desired. sprinkle with candies.