Categories: pie

Ingredients

• 1 refrigerated pie crust
• 1 (2.9 oz.) pkg. regular (not instant) lemon pudding and pie filling mix
• 1/2 cup granulated sugar
• 2 1/4 cups water, divided use
• 2 egg yolks
• 1 (8 oz.) pkg. Neufchatel cream cheese, cut into cubes
• 2 cups miniature marshmallows
• 2 cups frozen whipped topping (thawed)

Directions

1. Unfold pie crust according to package directions, press out folds. Place crust into a 9-inch spring-form pan, trimming to fit bottom of pan (don’t let crust come up sides of pan). Bake according to package directions. Cool completely.
2. Cook pudding mix according to package directions for pudding (using the sugar, 1/4 cup water, egg yolks and then 2 cups water); cool slightly. Stir in cream cheese until well blended. Cool completely (about 1 hour). Fold in marshmallows and whipped topping. Spread pudding mixture over cooled crust. Cover and refrigerate 3 to 24 hours. Run metal spatula along side of pan. Slice and serve.

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