Lemon Cream Pie

1. 1

   Heat oven to 450F

2. 2

   Make pie crust as directed on box for One Crust Baked Shell using a 9 inch glass pie plate.

3. 3

   Bake 9 to 11 minutes or until lightly browned.

4. 4

   Cool completely, about 15 minutes.

5. 5

   In medium bowl, with electric mixer on medium speed, beat cream cheese about 30 seconds or until creamy.

6. 6

   Gradually beat in milk until well blended.

7. 7

   Add pudding mix; beat 30 seconds or until smooth.

8. 8

   On low speed, beat in pie filling just until blended.

9. 9

   Fold 2 1/4 cups whipped topping into pudding mixture.

10. 10

    Spoon pudding mixture into cooled baked shell.

11. 11

    Refrigerate pie at least 2 hours or until set.

12. 12

    Pipe or spoon whipped topping on top of pie as desired.

13. 13

    Sprinkle with candies.

No additional tips available.