Lemon Crunch Pie Recipe 445

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LEMON CRUNCH PIE RECIPE - (4.4/5)



Lemon Crunch Pie Recipe - (4.4/5) image

Provided by Susan52

Number Of Ingredients 5

30 lemon-cream-filled vanilla sandwich cookies, finely crushed
1/4 cup (1/2 stick) butter, melted
2 (4-serving size) packages instant lemon pudding, prepared according to package directions
1 (8-ounce) container frozen whipped topping, thawed
1/2 cup finely crushed lemon drop candies (see Note)

Steps:

  • Preheat oven to 350 degrees F. In a medium bowl, combine the crushed cookies and butter; mix well. Spread into the bottom and up the sides of a 9-inch deep-dish pie plate, forming a crust. Bake 10 minutes, then remove from the oven and allow to cool completely. Spoon the pudding evenly into the pie crust. In a large bowl, combine the whipped topping and crushed candy; mix well. Spread over the pie filling, then cover loosely and chill at least 2 hours before serving. Notes You can use a blender or a food processor to crush the lemon drops. And you can even put them in a resealable plastic storage bag, seal, and pound with a mallet! Make sure to crush the lemon drops to a very fine powder before mixing with the whipped topping. Otherwise, they'll weigh it down.

LEMON CRUNCH



Lemon Crunch image

No Cook Lemon Crunch Dessert Recipe is a no bake dessert sensation that's crunchy, smooth, sweet, and salty.

Provided by Paula

Categories     Dessert

Number Of Ingredients 8

1 cup pretzels (crushed)
½ cup butter (melted)
3 cups vanilla wafers (crushed)
8 oz cream cheese (room temp)
1 cup confectioner's sugar
16 oz tub Cool Whip (divided)
2 cans sweetened condensed milk
3/4 cup lemon juice

Steps:

  • Combine pretzels, margarine, and vanilla wafers. Press into a 9x13 inch casserole dish.
  • Combine cream cheese and sugar. Beat until smooth. Fold in 8 oz Cool Whip. Spread over crust.
  • Combine milk and lemon juice and spread over second layer.
  • Top with remaining 8 oz Cool Whip. Store in refrigerator.
  • Garnish with crushed pretzels or crushed vanilla wafers if desired.

Nutrition Facts : Carbohydrate 73 g, Protein 8 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 64 mg, Sodium 407 mg, Fiber 1 g, Sugar 56 g, Calories 539 kcal, ServingSize 1 serving

LEMON CRUNCH



Lemon Crunch image

From Company's Coming's "Most Loved Treats". I am intrigued by these bars as they contain soda crackers! Will let you know when I try them out!

Provided by Redsie

Categories     Bar Cookie

Time 50m

Yield 36 squares, 36 serving(s)

Number Of Ingredients 10

1 1/3 cups crushed soda crackers
3/4 cup margarine or 3/4 cup butter
3/4 cup flour
1/2 cup granulated sugar
1/2 cup medium unsweetened coconut
1 teaspoon baking powder
3 large eggs
1 cup granulated sugar
1 lemon, juice and rind of, grated
1/4 cup margarine or 1/4 cup butter

Steps:

  • Bottom Layer: Combine all 6 ingredients in medium bowl until crumbly.
  • Reserve 1 cup for topping.
  • Press remaining crumb mixture firmly in ungreased 9x9 inch pan.
  • Bake in 350F oven for 15 minutes.
  • Remove from oven.
  • Lemon Filling: Beat eggs in heavy medium saucepan.
  • Add remaining 3 ingredients.
  • Heat and stir on medium until thickened.
  • Spread evenly over crumb layer in pan.
  • Sprinkle reserved crumb mixture over top.
  • Bake for about 20 minutes until golden brown.
  • Let stand in pan or wire rack until cool.
  • Cut into 36 squares.

Nutrition Facts : Calories 125.2, Fat 7.8, SaturatedFat 2.9, Cholesterol 17.6, Sodium 104, Carbohydrate 13.1, Fiber 0.7, Sugar 8.6, Protein 1.3

LEMON CRUNCH PIE



Lemon Crunch Pie image

Make and share this Lemon Crunch Pie recipe from Food.com.

Provided by Molly53

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 (4 ounce) package lemon pie filling mix
1/2 cup granulated sugar
2 cups water
1 egg
2 tablespoons lemon juice (fresh is best)
1/2 cup butter or 1/2 cup oleo
3/4 cup brown sugar
1 1/2 cups quaker harvest crunch cereal, original blend
1 cup flour
2/3 cup coconut
1/4 teaspoon salt

Steps:

  • Preheat oven to 350.
  • Filling: Combine pie filling mix, sugar, and 1/4 cup of water in a saucepan; blend in egg Add remaining water and cook according to directions on package.
  • Stir in lemon juice and cool slightly.
  • Crunch: Cream butter and brown sugar together.
  • Toss cereal, coconut, flour and salt together.
  • Add to butter/sugar mix and blend until crumbly.
  • Press 1/3 of mixture into bottom of an ungreased 8" square pan.
  • Spread lemon filling over bottom layer.
  • Squeeze handfuls of crumble mixture together and break into large pieces over the surface of the filling to form chunky topping Bake for 30-35 minutes until golden brown.
  • Cool slightly and serve.

Nutrition Facts : Calories 393.1, Fat 16.9, SaturatedFat 11.6, Cholesterol 56.9, Sodium 247.1, Carbohydrate 59.6, Fiber 1.6, Sugar 33, Protein 3

LEMON CRUNCH



Lemon Crunch image

Creamy lemon dessert that's easier than a cheesecake, but just as lovely!

Provided by sare1983

Time 30m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Blitz ginger nuts in a food processor until they are ground down.
  • Melt butter in a saucepan. Take off the hob, and add the ginger nut mix to the butter. Mix well.
  • Add the ginger nut mix to a 30cm flan dish, and press down well to make a strong base. Place in freezer while you complete the other steps.
  • In a bowl, whisk the condensed milk, double cream, lemon juice and zest until thick and creamy
  • Pour the lemon mix over the biscuit base, and grate over as much chocolate as you like. Chill overnight.

LEMON CRUNCH PIE



Lemon Crunch Pie image

Like a cheese cake with added ginger

Provided by mooparsons

Time 1h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Crush biscuits
  • Melt butter
  • Mix biscuits into butter
  • Press into the base of loose bottomed sponge cake tin
  • Mix together other ingredients except cream
  • Slowly add the cream and stir together (can use fork or blender)
  • Pour onto crumb base and leave in the fridge to set

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