Lemon Cream Pie


  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box 
  • 1 package (8 oz) cream cheese, softened
  • 1 cup milk
  • 1 box (4-serving size) lemon instant pudding and pie filling mix
  • 1/2 cup lemon pie filling (from 15.75-oz can)
  • 1 container (8 oz) frozen (thawed) whipped topping
  • Small, round multi-colored candies, if desired


1 _ Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.

2 _ In medium bowl, cream cheese with electric mixer on medium speed about 30 seconds or until creamy. Gradually beat in milk until well blended. Add pudding mix; beat about 30 seconds or until smooth. On low speed, beat in pie filling just until blended. Fold 2 1/4 cups whipped topping into pudding mixture.

3 _ Spoon pudding mixture into cooled baked shell. Refrigerate pie at least 2 hours or until set. Pipe or spoon whipped topping on top of pie as desired. Sprinkle with candies. To serve, cut into wedges.