Ingredients
- 3 1/2 box lemon pie filling
- 2 1/2 whipped topping
- 1 filling
- 1/4 lemon drop candies for crust mix cookie crumbs (hard finely crushed)
- 425 ml milk
- 350 gr cookie crumbs lemon
- 200 gr powdered sugar
- 120 ml sour cream
- 170 ml cream cheese softened
- 85 gr butter
- 60 gr almonds (finely chopped)
- 60 ml cream (heavy)
- 50 gr sugar
- 5 ml lemon juice
- 2 gr lemon rind (grated)
For filling: Mix powdered sugar, softened cream cheese, sour cream and whipped topping until smooth and creamy. Spread in bottom of cooled crust. Mix lemon pudding and pie mix (according to package directions), milk, lemon juice and grated lemon rind. Spread over cream cheese layer in crust. Refrigerate for one hour. For topping: Spread whipped topping over top of pie and sprinkle with crushed lemon candies. Refrigerate. ~The Times-Picayune, June 24, 1993 Recipe By : christi@meaddata. com (Christi Wilson) ----
