Smooth Lemon Icebox Pie

Lemon lovers, it's like silk on your tongue. You won't be able to get enough of this Smooth Lemon Icebox Pie. Add it you no bake pie recipes, and enjoy this sweet cool, with crushed lemon candies and cool whip anytime.

Notes

Regarding pie crust; if desired you could substitute cookie crust for pre-made graham cracker crust.

Ingredients

1 1/2 cup lemon cookie crumbs
1/2 cup ground almonds
6 tablespoons butter or margarine
1/4 cup sugar
1/4 cup evaporated milk
1 cup granulated sugar substitute
2 (3-ounces each) packages low fat cream cheese, softened
1/2 cup low fat sour cream
1/2 cup cool whip
1 (3.5-ounce) box instant lemon pudding and pie mix
1 3/4 cup low fat milk
1 teaspoon lemon juice
1 teaspoon grated lemon rind
2 cups cool whip
1/4 cup finely crushed lemon drop hard candies

Instructions

Cookie Pie Shell:

Preheat oven to 300 degrees F.
Mix cookie crumbs, ground almonds, butter, sugar and heavy cream together.
Pat in bottom and up sides of a nine-inch pie pan. Bake for 15 minutes. Set aside to cool.

Pie Filling:

Mix powdered sugar, softened cream cheese, sour cream and whipped topping until smooth and creamy.
Spread in bottom of cooled crust. Mix lemon pudding and pie mix (according to package directions), milk, lemon juice and grated lemon rind.
Spread over cream cheese layer in crust. Refrigerate for one hour. Spread whipped topping over top of pie and sprinkle with crushed lemon candies. Refrigerate.