I love a lemon pie, and when there is a recipe for one that I don’t have to bake and tastes incredible, this is definitely for me!!

A no bake pie that is so creamy and wonderful, you may not want to share it with another soul!

This is my very favorite no bake pie…because I LOVE lemon.

This pie is made much like the Pistachio no bake, with two different ingredients.  I used almonds instead of pecans for the crust, and used lemon pie filling from a can, along

with the pudding for the lemon layer.

INGREDIENTS:

All purpose flour, 1 Cup

Almonds, 1/2 cup plus 2 tablespoons, chopped and divided

Butter, 1 stick softened

Cream Cheese, 1 eight ounce package, softened

Confectioners’ Sugar, 1 Cup

Frozen Whipped topping, 1 eight ounce, thawed and divided

Lemon pudding, 1 (3.4) packages, instant

Lemon pie filling, 1 can

Milk, whole, 2 2/3 cups

DIRECTIONS:

Preheat the oven to 375 degrees.

Combine the flour, 1/2 cup of the chopped almonds, and butter in a medium bowl and mix well.

Press onto the bottom of a spring form pan.  Bake until lightly browned, about 15 minutes and let cool.

In a medium bowl, place the cream cheese.  Beat with an electric mixer, set at medium speed until fluffy.

Add confectioners sugar, and beat until the mixture is light and fluffy.

Add 1 cup whipped topping to the cream cheese mixture, and fold in gently.  Spread over the cooled crust.

Combine the lemon pudding mix and milk in a medium bowl.  Beat until thickened, then add one can of lemon pie filling in a can, and gently mix together.

Spread on top of the cream cheese layer.

Top with the remaining whipped topping.

Sprinkle with the remaining chopped pecans.

Chill, covered for one hour.

I really hope you love this one as much as I do.