Roxy
New member
Lemon Pie:
1- (4.3 oz.) pkg. non-instant lemon pudding mix
1- (8- oz.) pkg.cream cheese
1/2 (14 -oz.) can sweetened condensed milk
3 T. lemon juice
1- (9- inch) prepared graham cracker crust
1- (8- oz.) container frozen whipped topping, thawed
Cook pudding as directed on package. After pudding thickens, turn down heat to low. Stir in cream cheese, condensed milk and lemon juice. Stir frequently as mixture may stick to saucepan.
Pour mixture into graham cracker crust. Cover and refrigerate. When pie is ready, serve with whipped topping
1- (4.3 oz.) pkg. non-instant lemon pudding mix
1- (8- oz.) pkg.cream cheese
1/2 (14 -oz.) can sweetened condensed milk
3 T. lemon juice
1- (9- inch) prepared graham cracker crust
1- (8- oz.) container frozen whipped topping, thawed
Cook pudding as directed on package. After pudding thickens, turn down heat to low. Stir in cream cheese, condensed milk and lemon juice. Stir frequently as mixture may stick to saucepan.
Pour mixture into graham cracker crust. Cover and refrigerate. When pie is ready, serve with whipped topping