Lemon Cream Pie

Prep Time: 20 minutes
Set Time: 1 hour
Total Time: 1 hour, 20 minutes

Yield: 8 servings 

Ingredients:

Filling

• 1 3.4oz. package of Lemon Pudding

• 2 cups cold milk

• 8oz. tub of Cool Whip

Crust

• 10 cinnamon graham crackers crushed

• 3 tbsp sugar

• 6 tbsp melted butter

• 2 tbsp dried shredded coconut

Instructions:

1. Mix all crust ingredients in a 9-inch pie pan. 

2. Once combined use a spoon or your hands to press mixture down into the dish to form a pie crust.

3. Bake for 10 minutes at 350 degrees F.

4. Set pie crust aside to cool completely.

5. Prepare Lemon Pudding according to package instructions. 

6. Fold Cool Whip into pudding.

7. Pour pudding/Cool Whip mixture into pie crust.

8. Refrigerate for at least 1  hour before serving. (*I usually refrigerate overnight.)

   Optional! >> Add the zest of one lemon or a little shredded coconut on top!