Ingredients
- 3 1/2 instant lemon pudding
- 2 1/2 whipped topping
- 1 filling
- 1/4 lemon drop candies (finely crushed hard)
- 350 gr lemon cookie crumbs
- 200 gr powdered sugar
- 180 ml milk
- 120 ml sour cream
- 85 gr butter
- 60 gr almonds (ground)
- 60 ml cream (heavy)
- 50 gr sugar
- 85 ml cream cheese softened
- 5 ml lemon juice
- 2 gr lemon rind (grated)
For crust: Mix cookie crumbs, ground almonds, butter, sugar and heavy cream together. Pat in bottom and up sides of a nine-inch pie pan. Bake at 150ºC or 15 minutes. Set aside to cool. 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.
