Frosty Lemon Chiffon Pie


1 cup cold whole milk
1 envelope (1.3 ounce) dry whipped topping, Dream Whip perhaps
1 1/4 jars (11.3 ounces) purchased lemon curd
1 box (3.4 ounces) lemon instant pudding and pie filling mix, Jello brand perhaps
1 (6 ounce) premade shortbread crust, Keebler Ready Crust
1 cup frozen whipped topping, slightly thawed, Cool Whip
Sugared lemon slices for garnish (optional)


Beat 1/2 cup of the milk and the dry topping mix in a large bowl for 4 minutes or until light and fluffy, set aside.

Beat 1 jar of the lemon curd, the lemon pudding mix, and the remaining 1/2 cup of milk in another large bowl for 2 minutes or until smooth and beginning to thicken.  Fold topping mixture into lemon pudding mixture.

Spoon lemon mixture into piecrust.  Spread slightly thawed whipped topping over lemon mixture.  Swirl remaining lemon curd through whipped topping.  Freeze for 30 minutes before serving.  Decorate pie with sugared lemon slices (optional) and serve.


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