Serves: 8
Total Calories: 349
1. Spread half of pie filling in crust.
2. In large bowl beat cream cheese with wire whisk until fluffy. Gradually whisk in milk. Add pudding mix. Beat with whisk about 2 minutes more or until smooth. Whisk in half of whipped topping.
3. Carefully spread pudding mixture over pie filling in crust. Spread remaining whipped topping over pudding mixture. Top with remaining pie filling.
4. Refrigerate at least 3 hours or until set. Garnish as desired. Store in refrigerator.
*NOTE: soften cream cheese in microwave at high for 15 to 20 seconds.
This Fluffy Lemon Fruit Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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