Lemon Pudding Pie

Lemon Pudding Pie

This delightful no-bake lemon pie, made with a store-bought graham cracker crust and lemon pudding, hits the table in no time at all.

Preparation Time
15 mins
Total Time
15 mins
Calories
824 Calories

Recipe Instructions

Step 1
Whisk heavy cream, milk, and lemon pudding mix together in a bowl for 2 minutes. Let stand until soft-set, about 5 minutes. Pour pudding into the graham cracker pie crust.
Step 2
Combine lemon frosting and whipped topping in the bowl of a stand mixer. Mix on medium speed for 2 minutes. Spoon over the pudding layer. Garnish with lemon slices and mint leaves.
Step 3
Serve pie immediately or refrigerate for at least 1 hour for best flavor.

Ingredients

  • 1 (9 inch) prepared graham cracker crust
  • 2 (3 ounce) packages instant lemon pudding mix
  • 1 sprig fresh mint
  • 1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
  • 1 (16 ounce) container lemon frosting
  • 2 lemon slices
  • 1.75 cups heavy cream
  • 1.75 cups whole milk

Categories

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