Crust-----
1 1/2 c Cookie crumbs -- lemon
1/2 c Almonds -- finely chopped
6 tb Butter
1/4 c Sugar
1/4 c Heavy Cream
Filling-----
1 c Powdered Sugar
6 oz Cream Cheese -- softened
1/2 c Sour Cream
1/2 c Whipped Topping
3 1/2 oz Box lemon pie filling
1 3/4 c Milk
1 ts Lemon Juice
1 ts Lemon rind -- grated
Topping-----
2 c Whipped Topping
1/4 c Lemon drop hard candies --
Finely crushed
For crust: Mix cookie crumbs, ground almonds, butter,
sugar and heavy cream together. Pat in bottom and up
sides of a nine-inch pie pan. Bake at 300 degrees for
15 minutes. Set aside to cool.
For filling: Mix powdered sugar, softened cream
cheese, sour cream and whipped topping until smooth
and creamy. Spread in bottom of cooled crust. Mix
lemon pudding and pie mix (according to package
directions), milk, lemon juice
and grated lemon rind. Spread over cream cheese layer
in crust. Refrigerate for one hour.
For topping: Spread whipped topping over top of pie
and sprinkle with crushed
lemon candies. Refrigerate.
~The Times-Picayune, June 24, 1993
Recipe By : christi@meaddata. com (Christi Wilson)
