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Lemon Cream Pie

2 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 Tbsp sugar
1/4 cup butter or margarine, melted
2 cups graham cracker crumbs
1 can condensed milk
Juice of 3 lemons
1 tub Cool Whip Extra Creamy
4 Tbsp cream cheese (optional)
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Let's Make It
1
Prepare graham cracker crust: mix sugar and melted butter or margarine with graham cracker crumbs until mixture is crumbly. Place crust mixture in pie pan, pat firmly on bottom and sides of pan, place crust in freezer until remainder of ingredient are prepared.
2
In medium mixing bowl, add condensed milk and lemon juice, stir together well. Add extra creamy Cool Whip to lemon and condensed milk mixture. Blend on medium for about 2-3 minutes or until mixture is creamy and forms peaks. Place pie mixture in cooled pie crust.
3
Cool pie crust in freezer for (20) minutes. Allow pie to chill in refrigerator for at least 2 hours.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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