Recipe - Lemon Ice-Box Pie (For Non-Weight Watchers)

Crust
1 One half cup Cookie crumbs lemon
One half cup Almonds finely chopped
6 tablespoon Butter
One fourth cup Sugar
One fourth cup Heavy Cream
Filling
1 cup Powdered Sugar
6 ounce Cream Cheese softened
One half cup Sour Cream
One half cup Whipped Topping
3 One half ounce Box lemon pie filling
1 Three fourths cup Milk
1 teaspoon Lemon Juice
1 teaspoon Lemon rind grated
Topping
2 cup Whipped Topping
One fourth cup Lemon drop hard candies
Finely crushed

For crust: Mix cookie crumbs, ground almonds, butter, sugar and heavy cream
together. Pat in bottom and up sides of a nineinch pie pan. Bake at 300
degrees for 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.

~The TimesPicayune, June 24, 1993

Recipe By : christi@meaddata. com (Christi Wilson)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini