Crystal Light Pie Recipes

CRYSTAL LIGHT NO BAKE LEMONADE PIE

Steps:

• Mix pudding and milk.
• Mix tub of Crystal Light with Cool Whip and combine with pudding.
• Pour into pie crusts.
• Refrigerate.

TANGY LEMONADE PIE

Steps:

• Prepare gelatin according to package directions. Chill until almost set. Transfer to a blender or food processor. Add cream cheese and lemonade mix; cover and process until smooth. Pour into crust. Refrigerate overnight. Serve with whipped topping.

FLUFFY LEMON PIE

Steps:

• Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.

CRYSTAL LIGHT LEMON PIE

Steps:

• Mix together pudding mix, Crystal Light and milk. Be sure these ingredients are well blended and starts to thicken. Add in the whipped topping. Blend in on meduim speed. Don't over mix.
• Pour filling in two pie shells.
• Refrigerate two hours or over night.

EASY CRYSTAL LIGHT LEMON PIE

Steps:

• Bake pie crust as directed on package for crust that will be filled with an unbaked pie.
• Cool.
• In small bowl, with electric mixer, beat egg whites until fluffy, about 2 minutes.
• Gradually add 1/4 cup sugar and beat until egg whites are stiff.
• Set aside.
• In food processor or blended, combine gelatin, 1/4 cup sugar and boiling water.
• Process on High about 40 seconds.
• Add egg yolks and process another 10 seconds.
• With food processor running, add Crystal Light powder and crushed ice.
• Process until smooth.
• Pour into mixing bowl and gently fold in egg white mixture until well-blended.
• Pour into baked pie crust.
• Sprinkle with lemon zest.
• Chill several hours until set.
• To serve, slice into wedges and top with fat-free non-dairy topping.

CRYSTAL LIGHT PIE

Steps:

• Prepare pudding and milk as directed on pudding box.
• Add Crystal Light and sour cream. Fold in food coloring and Cool Whip.
• Divide mixture equally between the 2 pie crusts. Freeze over 6 hours (or more).