Ingredients

46 NILLA Wafers, finely crushed (about 1-1/2 cups)
0.33 cup butter, melted
1 pkg. lemon instant pudding mix, (3.4 oz.)
0.75 cup milk, and 2 Tbsp. cold
null lemon, zest and 1/4 cup juice from 2s, divided
1 tub frozen whipped topping, (8 oz.), thawed, divided
1 pkg. brick cream cheese, (8 oz.), softened
1 cup sugar, divided
2 Tbsp. cornstarch
0.5 cup water
1 egg yolk

Putting it together

1.Heat oven to 350ºF.
2.Mix wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
3.Beat pudding mix, 3/4 cup milk and zest in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in 1-1/2 cups whipped topping. Spread onto bottom of crust.
4.Beat cream cheese, remaining milk and 1/4 cup sugar in separate medium bowl. Stir in remaining whipped topping. Spread over pudding layer in crust.
5.Mix remaining sugar and cornstarch in small saucepan. Stir in water and lemon juice; cook on medium heat 10 min. or until mixture is thickened and just comes to boil, stirring frequently. Add small amount to egg yolk in small bowl; stir until well blended. Gradually stir into remaining lemon mixture in saucepan; cook 1 min. or until heated through, stirring constantly. Strain, if necessary. Cool slightly.
6.Spread lemon mixture over pie. Refrigerate 4 hours.

Tips and Tricks

Substitute: Substitute 26 LORNA DOONE Shortbread Cookies for the wafers.

Better For You: Good news! You'll save 70 calories and 6 grams of total fat, including 4 grams of saturated fat, per serving by preparing with Reduced Fat NILLA Wafers, lemon fat-free sugar-free instant pudding mix, fat-free milk, Neufchatel cheese and lite whippped topping.

Nutritional Information

Makes 10 Servings