Tweet
One of the ladies I work with brought this pie to a potluck at work and I just had to have the recipe.
Marilyn's Lemon Chiffon Pie
(makes a 9x13pan)
Mix until crumbly:
1 cup flour
1/4 cup powdered sugar
1 stick oleo
1/2 cup nuts
Bake in a 9x13 pan for 15-20 minutes at 350°.
Beat until smooth:
1 8oz bar cream cheese
1 cup Cool Whip
1 cup powdered sugar
Layer on top of cooled crust.
Beat until set:
2 small lemon instant pudding mixes
3 cups milk
Layer on top of cream cheese mixture and add the rest of the container of Cool Whip and top with nuts.
Note: you could use any other flavor pudding mixture.
Marilyn's Lemon Chiffon Pie
(makes a 9x13pan)
Mix until crumbly:
1 cup flour
1/4 cup powdered sugar
1 stick oleo
1/2 cup nuts
Bake in a 9x13 pan for 15-20 minutes at 350°.
Beat until smooth:
1 8oz bar cream cheese
1 cup Cool Whip
1 cup powdered sugar
Layer on top of cooled crust.
Beat until set:
2 small lemon instant pudding mixes
3 cups milk
Layer on top of cream cheese mixture and add the rest of the container of Cool Whip and top with nuts.
Note: you could use any other flavor pudding mixture.