Desserts

Smart-Choice Lemon Cream Pie

photo by:kraft

Sugar-free lemon pudding and COOL WHIP LITE Whipped Topping are the smart ingredient swaps in this luscious lemon cream pie.

time

prep:

25 min

total:

4 hr 50 min

servings

total:

10 servings

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What You Need

reduced-fat vanilla wafers, finely crushed (about 1-1/2 cups)

1/3

cup butter, melted

pkg. (1 oz.) JELL-O Lemon Flavor Sugar Free Fat Free Instant Pudding

3/4

cup and 2 Tbsp. cold milk, divided

Zest and 1/4 cup juice from 2 lemons, divided

tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided

pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

cup sugar, divided

Tbsp. cornstarch

1/2

cup water

egg yolk

Make It

HEAT oven to 350ºF.

MIX wafer crumbs and butter until blended; 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 Neufchatel, remaining milk and 1/4 cup sugar in separate medium bowl until blended. 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 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

Small Changes Add Up

Small ingredient substitutions, such as reduced-fat vanilla wafers, JELL-O Lemon Flavor Sugar Free Fat Free Instant Pudding, fat-free milk, COOL WHIP LITE Whipped Topping and PHILADELPHIA Neufchatel Cheese result in a savings of 70 calories and 6 grams of total fat, including 4 grams of saturated fat, per serving when compared to a traditional recipe.