
How To Make Easy Lemon Pudding Pie
Enjoy a slice of this creamy, light, and piquant Lemon Pudding Pie, layered with refreshingly sweet lemon filling, and topped with whipped cream!
Serves:
Ingredients
- 1½cupsgraham crumbs,(9 to 10 crackers) full honey
- ¼cupwhite sugar
- 6tbspbutter
- 3⅘instant lemon pudding mix,(2 packages)
- 2cupswhole milk
- 8ozfrozen whipped topping,(1 container) thawed
- strawberries,optional
- 1½tbsplemon extract,optional
Instructions
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In a blender or food processor, place the graham crackers and process or blend until the crackers are all crumbs.
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Empty the crumbs into a medium-sized bowl and stir in ¼ cup of white sugar.
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Soften the butter and combine with the crumb and sugar mixture.
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Spray a 9-inch pie pan with nonstick spray and press the cookie crust evenly along the bottom and slightly up the sides.
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Place in the freezer while preparing the filling.
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Briskly whisk the 2 packages of instant pudding mix with the cold milk and whisk for 2 minutes.
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If desired, for a stronger lemon flavor, add in the lemon extract here.
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Remove 1½ cups of the pudding and place in the bottom of the graham cracker crust.
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Spread evenly.
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Combine the remaining pudding with ½ of the whipped topping and spread evenly on top of the lemon pudding.
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With a clean spatula, spread the remaining whipped topping evenly on top.
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Chill in the fridge for at least 3 hours.
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When ready to serve, warm a very sharp knife under hot water, dry, and then make quick clean cuts to serve.
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If desired, serve with fresh strawberries.
Nutrition
- Calories: 285.37kcal
- Fat: 18.66g
- Saturated Fat: 10.80g
- Trans Fat: 0.36g
- Monounsaturated Fat: 4.95g
- Polyunsaturated Fat: 1.55g
- Carbohydrates: 27.21g
- Fiber: 1.21g
- Sugar: 16.11g
- Protein: 4.24g
- Cholesterol: 50.54mg
- Sodium: 102.51mg
- Calcium: 118.61mg
- Potassium: 185.09mg
- Iron: 0.78mg
- Vitamin A: 154.45µg
- Vitamin C: 12.84mg
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