No Bake Lemon Cream Pie
No Bake Lemon Cream Pie requires around 1 hour and 18 minutes from start to finish. One serving contains 672 calories, 9g of protein, and 36g of fat. This recipe serves 10. For $1.72 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe is liked by 164 foodies and cooks. It works well as a side dish. Head to the store and pick up sweetened condensed milk, whipped cream, sugar, and a few other things to make it today. It is brought to you by Oh Sweet Basil. With a spoonacular score of 29%, this dish is not so amazing. No Bake Lemon Cream Pie, Almost No-bake Pumpkin Cream Pie With Maple Whipped Cream, and No-Bake Lemon Pie are very similar to this recipe.
Servings: 10
Preparation duration: 70 minutes
Cooking duration: 8 minutes
Ingredients:
½ Cup Butter, melted
8 Ounces Cream Cheese, softened
1 Deep dish pie plate or 2 pie dishes
2 cups Graham cracker crumbs
2 3.4 Ounce Boxes of Instant Lemon Pudding
1 Pint Raspberries
Pinch of Salt
1 Pint Strawberries, halved or sliced
½ Cup Sugar
14 ounce can Sweetened Condensed Milk
4½ Cups Cool Whip or Fresh Whipped Cream (don't forget the powdered sugar if you make it yourself)
2 cups Whole Milk (may use low fat or skim)
Equipment:
bowl
oven
hand mixer
whisk
Cooking instruction summary:
Heat the oven to 350 if you prefer to bake it.In a bowl, mix the graham cracker crumbs, sugar and salt. Add the melted butter and stir until it resembles wet sand. Press into a deep dish pie plate or 2 smaller pie plates. Bake for 8 minutes and allow to cool completely, or place in the fridge for one hour and skip the baking completely.SEE NOTESIn a bowl, whisk together the pudding and milk. Allow to set up for a few minutes.In another bowl, with an electric hand mixer, beat the cream cheese until smooth. Add the sweetened condensed milk and beat again until smooth.Stir the pudding into the cream cheese mixture. Add the cool whip and fold in.Pour the filling into the pie and allow to set for one hour, up to overnight in the fridge.Top with berries and serve!
Step by step:
1. Heat the oven to 350 if you prefer to bake it.In a bowl, mix the graham cracker crumbs, sugar and salt.
2. Add the melted butter and stir until it resembles wet sand. Press into a deep dish pie plate or 2 smaller pie plates.
3. Bake for 8 minutes and allow to cool completely, or place in the fridge for one hour and skip the baking completely.SEE NOTESIn a bowl, whisk together the pudding and milk. Allow to set up for a few minutes.In another bowl, with an electric hand mixer, beat the cream cheese until smooth.
4. Add the sweetened condensed milk and beat again until smooth.Stir the pudding into the cream cheese mixture.
5. Add the cool whip and fold in.
6. Pour the filling into the pie and allow to set for one hour, up to overnight in the fridge.Top with berries and serve!
Nutrition Information:
covered percent of daily need
