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Pucker-Up Lemon Crunch Pie

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“OMG..... If you love lemons this is the one for you! Cooking time is also chilling time. Mr. Food I think has this in one of his cookbooks.”
READY IN:
2hrs 25mins
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 30 lemon cream-filled vanilla sandwich cookies, finely crushed
  • 14 cup butter, melted
  • 2 (3 1/2 ounce) packages instant lemon pudding mix
  • 2 34 cups cold milk
  • 8 ounces Cool Whip
  • 12 cup finely crushed lemon drop candy (they need to be pulverized in powder form, easy to do in a food processor or blender)

Directions

  1. Preheat oven to 350.
  2. Combine cookies and butter and mix well.
  3. spread over bottom and up sides of 9 inch deep dish pie pan to form a crust.
  4. Bake 10 minutes and cook completely.
  5. In meantime mix pudding according to package directions using milk.
  6. Spoon evenly into cooled crust.
  7. Carefully fold the crushed candies into the cool whip.
  8. Spread over the pie filling.
  9. Cover loosely and refrigerate at least 2 hours to meld flavors.

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