Pucker-Up Lemon Crunch Pie

Recipe by LAURIE
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 25mins
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 30
    lemon cream-filled vanilla sandwich cookies, finely crushed
  • 14
    cup butter, melted
  • 2
    (3 1/2 ounce) packages instant lemon pudding mix
  • 2 34
    cups cold milk
  • 8
    ounces Cool Whip
  • 12
    cup finely crushed lemon drop candy (they need to be pulverized in powder form, easy to do in a food processor or blender)
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DIRECTIONS

  • Preheat oven to 350.
  • Combine cookies and butter and mix well.
  • spread over bottom and up sides of 9 inch deep dish pie pan to form a crust.
  • Bake 10 minutes and cook completely.
  • In meantime mix pudding according to package directions using milk.
  • Spoon evenly into cooled crust.
  • Carefully fold the crushed candies into the cool whip.
  • Spread over the pie filling.
  • Cover loosely and refrigerate at least 2 hours to meld flavors.
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