FLUFFY LEMON PIE
"This pie takes minutes to prepare and is the perfect light dessert," writes Carolyn Bauers from Norfolk, Virginia. "I make it often since my husband loves it and we both need to watch our fat and cholesterol intake. My son, who's diabetic, just loves the tangy, lemon flavor."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.
Nutrition Facts : Calories 189 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 259mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
NO-BAKE LEMON ICEBOX PIE
Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!
Provided by By Annalise Sandberg
Categories Dessert
Time 8h
Yield 8
Number Of Ingredients 8
Steps:
- In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
- In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
- Serve with whipped cream if desired.
Nutrition Facts : Calories 440, Carbohydrate 48 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 40 g, TransFat 1 g
FLUFFY LEMON-STRAWBERRY PIE
Bring Fluffy Lemon-Strawberry Pie to your next get together. This lemon-strawberry pie has a shortbread crust and sliced berries-a real showstopper!
Provided by My Food and Family
Categories Pie
Time 3h10m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk until blended. Add pudding mixes; beat 2 min. Stir in half the COOL WHIP.
- Spoon into crust; top with remaining COOL WHIP.
- Refrigerate 3 hours or until firm. Top with strawberries just before serving.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 38 g, Fiber 0 g, Sugar 28 g, Protein 3 g
FLUFFY LEMON-LIME PIE
You can't go wrong with this refreshing treat sent in my Mrs. C.G. Rowland. The Chattanooga, Tennessee reader simply mixes together three ingredients, puts the combination into a prepared crust and pops it in the refrigerator.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, dissolve soft drink mix in milk; fold in whipped topping. Spoon into crust. Cover and refrigerate for 3 hours or until set.
Nutrition Facts : Calories 399 calories, Fat 16g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 211mg sodium, Carbohydrate 57g carbohydrate (50g sugars, Fiber 0 fiber), Protein 6g protein.
LEMON BERRY PIE
Enjoy fresh strawberries sandwiched between lemony and vanilla layers with our Lemon Berry Pie. Lemon Berry Pie is perfect for a spring gathering.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 8 servings.
Number Of Ingredients 10
Steps:
- Beat cream cheese, 1 Tbsp. milk and the sugar in medium bowl with wire whisk until well blended. Stir in lemon zest and juice. Gently stir in 1-1/2 cups of the whipped topping. Spread evenly onto bottom of crust. Reserve several strawberry halves for garnish. Arrange remaining strawberry halves on cream cheese layer; press gently into cream cheese mixture.
- Pour 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Let stand 5 min. or until thickened. Gently stir in 1 cup of the remaining whipped topping. Spoon over strawberries in crust.
- Refrigerate 4 hours or until set. Top with the remaining 1/2 cup whipped topping and the reserved strawberry halves just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 20 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0.8212 g, Sugar 0 g, Protein 4 g
FLUFFY LEMON BERRY PIE
Number Of Ingredients 6
Steps:
- 1. In medium bowl beat cream cheese with wire whisk until fluffy. Gradually whisk in milk. Add pudding mix. Beat with whisk about 2 minutes more or until smooth. Whisk in half of whipped topping.2. Spoon into crust. Spread with remaining whipped topping.3. Refrigerate at least 3 hours or until set. Garnish with berries. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
Nutrition Facts : Nutritional Facts Serves
FLUFFY LEMON BERRY PIE
Refreshing lemon pudding is combined with smooth cream cheese and layered with whipped topping and fresh fruit. All this in a Ready Crust® Shortbread Crust make this recipe simply delicious.
Provided by Allrecipes Member
Time 3h10m
Yield 8
Number Of Ingredients 6
Steps:
- Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk until well blended.
- Add pudding mixes. Beat 2 minutes or until smooth. Immediately stir in 1/2 of the whipped topping. Spoon into crust.
- Top with remaining whipped topping. Refrigerate 3 hours or until set. Garnish with berries.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 48.5 g, Cholesterol 19.1 mg, Fat 18.2 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 10.8 g, Sodium 485.6 mg, Sugar 16.5 g
FLUFFY LEMON CHEESECAKE PIE
This patriotic pie is made with a cereal crust and a lemony no-bake filling that's perfect for any summer occasion.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h10m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Using food processor, finely crush cereal.
- In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well mixed. Press in bottom and up side of ungreased 9-inch pie plate.
- Bake 8 to 10 minutes or until golden brown. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in granulated sugar. Add sour cream, vanilla, lemon peel and lemon juice; beat until well mixed. Fold in whipped topping. Refrigerate until ready to fill pie.
- Spread filling evenly into fully cooled crust. Cover and refrigerate 4 hours to set.
- For flag design, arrange blueberries in upper left area of pie to create stars; alternately arrange raspberries and strawberry slices in rows over pie to create stripes. Serve immediately. Store covered in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 34 g, Cholesterol 65 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 24 g, TransFat 1 g
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