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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.
25 min
4 hr 50 min
10 servings

What You Need

 reduced-fat vanilla wafers, finely crushed (about 1-1/2 cups)
cup  butter, melted
pkg.  (1 oz.) JELL-O Lemon Flavor Sugar Free Fat Free Instant Pudding
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
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.
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