Jiffy Pie



1/3 cupbutter or margarine
3 Tbspbrown sugar, packed
1 1/4 cupsgraham cracker crumbs


250 g pkgcream cheese, softened
1 cupmilk
1 pkginstant lemon pudding powder, 4 serving size
1 tspgrated lemon peel
2 cupsfrozen cool whip


  1. 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.
  2. Bake at 350 for 10 minutes. Cool.
  3. Beat cream cheese and milk in large bowl until smooth. Add pudding powder and lemon peel. Beat well. Fold in whipped topping.
  4. Pour into pie shell and sprinkle with reserved crumbs.
  5. Chill at least 2 hours before serving.


  1. Substitute any instant pudding flavour for a different tast.