Layered Lemon Pie Recipe

Layered Lemon Pie Recipe photo by Taste of Home

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“This is a great ending for almost any meal that kids and adults all enjoy,” Elizabeth Yoder promises from Belcourt, North Dakota. “The creamy lemon filling is always a hit with my husband.”

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Layered Lemon Pie Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 can (15-3/4 ounces) lemon pie filling, divided
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Directions

In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for at least 15 minutes before serving. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 526 calories, 24 g fat (13 g saturated fat), 104 mg cholesterol, 251 mg sodium, 72 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Layered Lemon Pie in Quick Cooking January/February 2006, p52