Lemon Lime Cream Pie

Lemon Lime Cream Pie

Ingredients

• 1 small box lemon pudding

• 1 1/2 cups milk

• 1 lime (zest and juice)

• 1 pie crust refrigerator/frozen pie crust

• 8 oz. tub whipped topping

1. Thaw the pie crust if it's frozen. Unroll if needed. If you're using a mini muffin or regular muffin pan, cut out circles and place them into the cups. If you have any leftover dough roll it together, and you can cut out shapes or sprinkle it with cinnamon and sugar and bake for a tasty treat.

2. Bake according to package directions.

3. Mix pudding and milk with a whisk till it starts to thicken

4. Zest the lime, then cut it in half and juice it. Add both to the pudding.

5. Fold in the whipped topping.

6. Scoop the filling into the crust, and you're done. Keep refrigerated until you're ready to serve.

• Notes: I used my tablespoon cookie scoop, but feel free to pipe in the filling to make it look even more stunning.

• Use any flavor pudding you want to.

• If you don't want to do mini pies, put it in a regular pie pan for even less fuss.

• If your lime is hard, roll it on the counter a few times pushing hard with your hand to soften it up.

||Total Time 20 min.||

||Servings 8|| Cost $0.50 each ||

This goes together in a matter of minutes. It will have your friends and family thinking you slaved over this dessert.