Crust—–
1 1/2 c Cookie crumbs — lemon
1/2 c Almonds — finely chopped
6 tb Butter
1/4 c Sugar
1/4 c Heavy Cream
Filling—–
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 ts Lemon Juice
1 ts Lemon rind — grated
Topping—–
2 c Whipped Topping
1/4 c 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.
~The Times-Picayune, June 24, 1993
Yields
1 Servings