Recipe by NORMAN
"This recipe is very easy and cool. It requires very little baking. The longer it sits, the better it gets--if you can keep from eating it!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
1 (21 ounce) can
lemon pie filling
1 (12 ounce) container
frozen whipped topping, thawed
This is a very good recipe! However, I added/changed the following:
I used real lemon and I made the filling recipe from the back of the corn starch box. Let the filling cool to luke warm before putting on cream cheese layer.
I added just a little vanilla to the crust ingredients.
I used Dream Whip for the topping.
If you change the lemon part it is 5 star. For that part use the juice of 3 lemons and 1 can of condensed milk.
Thanks Patty for a real winner. Each time I make this I am asked for the recipe from all my female guests. One tip is to use fat free cream cheese, and low fat whipped topping and pie filling. It makes no difference in the taste and you have less guilt having seconds. In addition, you can use any flavor pie filling. They all work well.
I had every intention of making this recipe 'as is', but was unable to find any lemon pie filling at the local supermarket (Giant). So, I sustituted the lemon filling for strawberry pie filling....YUM!! The crust was great and it was easy to make!
I ended up making some slight changes to the original recipe that. When making the crust the recipe called for only 1/2 cup ground pecans - I ended up using a whole cup. The finish product was shortbread with a definate pecan taste. I could only find a 15oz of lemon pudding in my store so I grabbed a fresh lemon and added the zest and the juuce to the canned pudding to make it taste fresh and losen up the pudding and make it go further. It worked perfect and the juice and zest really kicked up the lemon flavor.
Very good and easy. I've made this several times and it is always a hit! Wouldn't change a thing! Thank you for an easy recipe.
This was yummy, but no better than if I took the pie filling and put it into a pre made cracker crust and topped it with cool whip.....
I highly recommend this recipe - it's fabulous!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 245
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Part creamy cheesecake, part light lemon bars—it’s the best of both worlds.
These traditional lemon bars have a lovely buttery crust and sweet-tart filling
Sweet, tart, and custardy, these easy bars are the lemon pie of cookies.