This is very refreshing!


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Lemon Icebox Pie

desserts, fruits, pies

----CRUST----
1 1/2 cup lemon cookie crumbs
1/2 cup almonds, finely chopped
6 tablespoon butter
1/4 cup sugar
1/4 cup heavy cream
----FILLING----
1 cup powdered sugar
6 oz cream cheese, softened
1/2 cup sour cream
1/2 cup whipped topping
3 1/2 oz lemon pie filling; instant variety
1 3/4 cup milk
1 teaspoon lemon juice
1 teaspoon lemon rind, grated
----TOPPING----
2 cup whipped topping
1/4 cup lemon drop hard candies; finely crushed

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.

Yield: 1 servings


** Exported from Now You're Cooking! v5.84 **




The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appétit!