Category: Desserts

Crust-----

1 1/2 cup Cookie crumbs -- lemon

1/2 cup Almonds -- finely chopped

6 tbsp Butter

1/4 cup Sugar

1/4 cup Heavy Cream

Filling-----

1 cup Powdered Sugar

6 oz Cream Cheese -- softened

1/2 cup Sour Cream

1/2 cup Whipped Topping

3 1/2 oz Box lemon pie filling

1 3/4 cup Milk

1 tsp Lemon Juice

1 tsp Lemon rind -- grated

Topping-----

2 cup Whipped Topping

1/4 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 nine-inch 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 Times-Picayune, June 24, 1993



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