Ingredients Jump to Instructions ↓

  1. 1 (5 1/2 oz.) pkg. lemon nut cookies

  2. 3 tbsp. butter, melted

  3. 2 (3 1/2 oz.) pkg. instant lemon pudding & pie filling

  4. 2 c. milk

  5. 1 c. heavy cream

  6. 2 tbsp. confectioners' sugar

  7. 1 tbsp. finely grated lemon peel

Instructions Jump to Ingredients ↑

  1. Prepare crust: In food processor process cookies to fine crumbs. In 9″ pie pan stir crumbs and melted butter; mix well. Press firmly and evenly over bottom and sides of pan. Freeze crust about 20 minutes.

  2. Prepare filling: Prepare pudding according to package directions but use only 1 cup milk per package; set aside. In medium size bowl with electric mixer beat cream and confectioners’ sugar until stiff peaks form, fold in grated lemon peel; fold cream into pudding mixture. Spoon mixture into prepared crust, smooth surface with spatula. Refrigerate about 30 minutes until filling is set.


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