Lemon Pudding Pie recipe

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Ingredients

1 ¾ cups heavy cream
1 ¾ cups whole milk
2 (3 ounce) packages instant lemon pudding mix
1 (9 inch) prepared graham cracker crust
1 (16 ounce) container lemon frosting
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
2 lemon slices
1 sprig fresh mint

Nutrition Info

823.8 calories
carbohydrate: 95.8 g
cholesterol: 76.7 mg
fat: 47.7 g
fiber: 0.6 g
protein: 4.6 g
saturatedFat: 26.3 g
servingSize: -
sodium: 667.5 mg
sugar: 23.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk heavy cream, milk, and lemon pudding mix together in a bowl for 2 minutes. Let stand until soft-set, about 5 minutes. Pour pudding into the graham cracker pie crust.

  2. Combine lemon frosting and whipped topping in the bowl of a stand mixer. Mix on medium speed for 2 minutes. Spoon over the pudding layer. Garnish with lemon slices and mint leaves.

  3. Serve pie immediately or refrigerate for at least 1 hour for best flavor.

Recipe Yield

1 9-inch pie

Recipe Note

This refreshing cool treat is made lickety split! Using ready-made pie crust and instant pudding, plus a few extras, brings a delightful creamy dessert to the table in no time at all.

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