Layered Lemon Pie
Adapted from
Quick Cooking Magazine
8 servings
| Crust: | 8 ozs fat-free cream cheese | ||
| 1 1/2 c low-fat graham cracker crumbs, divided | 3/4 cup granulated sugar | ||
| 1/4 c light margarine | 15 3/4 ozs lemon pie filling | ||
| 3 tbsps granulated sugar | 1/2 tsp lemon peel, grated | ||
| Filling: | 8 ozs Cool Whip Free, thawed |
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To prepare crust, combine 1 1/4 cups graham cracker crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Or, bake in a 375 oven for ten minutes or until edges are brown. Cool on rack before filling. To prepare filling, combine cream cheese, sugar, and lemon peel until smooth. Add pie filling and whipped topping. Mix until combined. Spoon into crust. Sprinkle remaining 1/4 cup crumbs evenly over top. Chill several hours before serving.
| Calories | 343 | %CFF | 10 % | |
| Total Fat | 4 g | Saturated Fat | 0.4 mg | |
| Protein | 5 g | Cholesterol | 10 g | |
| Carbohydrates | 47 g | Sodium | 463 mg | |
| Sugars | 48 g | Fiber | 0.0 g | |
|
7.2 WW Points | ||||
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