{no bake} Triple Layer Lemon Pudding Pie - Heavenly Recipes

{no bake} Triple Layer Lemon Pudding Pie


Welcome again to “Heavenly Recipes” the home of meal receipts & list of dishes, Today i will guide you how to make “Orange Chocolate Mousse”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful. Before post it here i send via Our Pinterest Account the full recipe to some of our great followers to try it and this was their opinions

    This easy & simple no bake triple layer lemon pudding pie is the perfect summertime dessert! You only need 5 ingredients for a sweet and creamy lemon pudding pie that is no bake and so simple to make.
    Lately I have been craving lemon like crazy. Maybe it’s because it’s been cold and rainy here and I am hoping for the sunshine, blue skies, and warmer weather. When warm weather comes lemon is always on my mind.
    Luckily this triple layer lemon pudding pie is both! Loaded with fresh, bright lemon flavor and it’s completely no bake. No need to turn on a hot oven during the hot summer days.
    3 layers of creamy lemon pudding in an easy, store bought graham cracker crust. If you don’t want to use a store bought crust go ahead and make your own. I love using the shortbread pie crust in this recipe but the graham cracker crust will also work well.

    {no bake} Triple Layer Lemon Pudding Pie
    1 ready-to-use graham cracker or shortbread crust
    2 boxes (3.4 oz each) lemon instant pudding mix do not prepare
    2 cups whole milk
    1 tablespoon fresh lemon juice about 1 lemon
    1 1/2 cups heavy whipping cream
    3 tablespoons powdered sugar
    Combine lemon instant pudding mix, whole milk, and fresh lemon juice in a mixing bowl. Whisk together until pudding is thick (about 2 minutes).
    Spread 1 1/2 cups onto the prepared crust.
    Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer, or with a handheld blender, until stiff peaks form. This takes about 5 minutes.
    Add half of the freshly whipped cream into the remaining lemon pudding mix and whisk together until combined. Spread over the lemon pudding in the pie crust.
    Top the pie with the remaining whipped cream.
    Cover with the enclosed lid and let refrigerate for at least 3-4 hours before serving. For best results make the night before and let it sit in the fridge overnight.
    Recipe Notes
    If you don't want to whip your own cream simply use an 8 ounce tub of Cool Whip. Combine half of it with the remaining lemon pudding mix and the other half for the top layer of the pie.
    To speed up whipping the cream, place the bowl and beaters in the freezer for about 15 minutes to get ice cold. The colder the better as it will speed up the process of whipping the cream (usually 2-3 minutes instead of 5 min or more).
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