Lemon Cream Pie
Lemon Cream Pie with Graham Cracker Crust that's so quick and easy to make.
Equipment
- hand mixer
Ingredients
- 1 9" graham cracker pie crust
- 8 ounces whipped topping separated in half
- 3.4 ounce instant lemon pudding mix
- 2 cups milk use the amount the box tells you to use for making pie
Instructions
- Add the milk and the lemon pudding mix to a bowl.
- Use a hand mixer and mix for a couple of minutes.
- Add 1/2 of the whipped topping to the pie filling.
- Fold in the whipped topping.
- Add the lemon pie filling to the graham cracker pie crust.
- Place the pie in the refrigerator for at least 2 hours before serving. Serve with the remaining whipped topping and lemon slices if preferred.