| preheat | 350 |
Jiffy Pie
Crust
| 1/3 cup | butter or margarine |
| 3 Tbsp | brown sugar, packed |
| 1 1/4 cups | graham cracker crumbs |
Filling
| 250 g pkg | cream cheese, softened |
| 1 cup | milk |
| 1 pkg | instant lemon pudding powder, 4 serving size |
| 1 tsp | grated lemon peel |
| 2 cups | frozen cool whip |
Directions
- Melt butter in saucepan; stir in brown sugar and graham crumbs. Reserve 3 Tbsp. Press remaining crumbs into 9" pie plate, covering sides and bottom.
- Bake at 350 for 10 minutes. Cool.
- Beat cream cheese and milk in large bowl until smooth. Add pudding powder and lemon peel. Beat well. Fold in whipped topping.
- Pour into pie shell and sprinkle with reserved crumbs.
- Chill at least 2 hours before serving.
Notes
- Substitute any instant pudding flavour for a different tast.