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Requiring minimal ingredients and coming together in just FIVE MINUTES this No Bake Lemon Pudding Pie is the perfect dessert for hot, sticky summers. As always, we’ve got everything you need for this recipe (and more!) in-store. We’ll see ya at Webster’s!
Prep Time: 5 minutes
Chill Time: 4 hours
Total Time: 4 hours, 5 minutes
Yields: 9-inch pie
Ingredients:
8 ounces cream cheese, softened to room temperature (Dairy)
1 package instant lemon pudding (Aisle 5)
¼ cup powdered sugar (Aisle 5)
2 ½ cups heavy cream (or whole milk) (Dairy)
1 tsp. lemon extract (optional) (Aisle 5)
Prepared Graham Cracker Crust (Aisle 5)
Frozen Whipped Topping, thawed (Frozen)
Directions:
In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl with a hand mixer), whip the softened cream cheese until smooth. Add the lemon pudding mix, powdered sugar, heavy cream, and lemon extract (if using) and mix until thoroughly combined. Filling will begin to thicken while mixing, this is normal. Pour filling into prepared graham cracker crust and smooth into an even layer. Cover and refrigerate for at least four hours, or overnight. When ready to serve, cover with a generous layer of whipped topping and lemon slices for garnish, if desired.
Leftover pie can be stored in refrigerator for up to four days.
29 июл 2020
