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No Bake Lemon Cheesecake Cream Pie

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Lemon Cheesecake Cream Pie is a no bake dessert that is so creamy and bursting with fresh and sweet lemon flavor! Perfect for a summer dessert, at a bbq, or picnic. It's also a make ahead dessert that is so pretty and perfect for summer.


Lemon Cheesecake Cream Pie is a no bake dessert that is so creamy and bursting with fresh and sweet lemon flavor! Perfect for a summer dessert, at a bbq, or picnic. It's also a make ahead dessert that is so pretty and perfect for summer.

Ingredients

  • 1 ready-to-use Nilla Wafer or Graham Cracker crust (store-bought or homemade)
  • 2 boxes (3.4 oz) lemon instant pudding mix
  • 2 cups half & half
  • 1 bar (8 oz) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tub (8 oz) cool whip
  • fresh lemon slices for garnish, if wanted

Instructions

  • In a mixing bowl, combine the dry pudding mix and half & half milk. Whisk together for 1-2 minutes. Let sit for a few minutes so the pudding can get nice and thick. Once thickened, spread 1 1/2 cups of the pudding into the pie crust. Set aside the remaining pudding. 
  • In a separate mixing bowl, using a handheld blender, beat together the softened cream cheese and sugar until it's creamy and combined. Using a spatula, fold the cool whip in and mix until combined. Add half of the mixture into the remaining pudding mix. Spread into the pie crust to form the 2nd layer. 
  • Spread the remaining cool whip/cream cheese mixture on top of the pie, or use a piping tip and bag to pipe it on as wanted.
  • It's best to let the pie refrigerate overnight OR at least for 6-8 hours so that it can firm up, come together, and get nice & cold. 
  • When ready to serve, garnish with fresh lemon slices if wanted.
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