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Lemon Cream Pie

Lemon Cream Pie recipe
photo by:kraft
This lemon cream pie is a double threat in the dessert game—with one layer of airy, lemony creaminess and another that's cheesecake-like in texture.
25 min
4 hr 50 min
10 servings
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What You Need

 vanilla wafers, finely crushed (about 1-1/2 cups)
cup  butter, melted
pkg.  (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
cup   and 2 Tbsp. cold milk
 Zest and 1/4 cup juice from 2 lemons, divided
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
cup  sugar, divided
Tbsp.  cornstarch
cup  water
 egg yolk

Make It

HEAT oven to 350ºF.

MIX wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.

BEAT pudding mix, 3/4 cup milk and zest in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in 1-1/2 cups COOL WHIP. Spread onto bottom of crust.

BEAT cream cheese, remaining milk and 1/4 cup sugar in separate medium bowl. Stir in remaining COOL WHIP. Spread over pudding layer in crust.

MIX remaining sugar and cornstarch in small saucepan. Stir in water and lemon juice; cook on medium heat 10 min. or until mixture is thickened and just comes to boil, stirring frequently. Add small amount to egg yolk in small bowl; stir until well blended. Gradually stir into remaining lemon mixture in saucepan; cook 1 min. or until heated through, stirring constantly. Strain, if necessary. Cool slightly.

SPREAD lemon mixture over pie. Refrigerate 4 hours.

Kraft Kitchens Tips

Substitute 26 square shortbread cookies for the wafers.
Healthy Living
Good news! You'll save 70 calories and 6 grams of total fat, including 4 grams of saturated fat, per serving by preparing with reduced-fat vanilla wafers, JELL-O Lemon Flavor Fat Free Sugar Free Instant Pudding, fat-free milk, PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
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