‘Retro’ Lemon Pudding Cheesecake Pie
Servings
4-6
Servings
4-6
Ingredients
Instructions
Graham Crust
  1. In a bowl, combine graham crumbs, sugar & melted margarine. Mix well. Reserve 1/4 cup of mixture for topping. Press remainder on bottom & up sides of an 8-inch pie pan or spread evenly on the bottom of an 8-inch spring form pan.
Filling
  1. In a bowl, soften cream cheese, blend with 1/2 cup milk. Add remaining milk, lemon zest & pudding powder mix. Beat on low, just until well mixed, about 1 minute (do not overbeat). Pour filling into graham crust. Sprinkle top with remaining 1/4 of crumbs. Chill at least 1 hour.
Recipe Notes
  • Just a little side note — On April 16, 2016 I had published a blog which featured a  No-Bake Lemon Cheesecake. It was one of the first cheesecakes my mother made.  It used lemon jell-o powder and was extremely light tasting. We loved it!
  • I tried making the filling with 1% milk & light cream cheese as well as adding some food color to brighten it up, all adjustments worked out real good. Definitely made it a guilt-free dessert!