Cin's easy as pie Lemon-Cheesecake Pie
It was so good, I made it for some of the Christmas dinners we had, everyone loved it.
I also posted 2 other versions of it along with this pie, and a close-up showing my pie dough decorations for on top.
It ended up being very 'Kid Friendly' too, my Grandchildren kept saying ''more please''.
- pre-baked pie crust*
- 2 can(s)
- (22oz each) musselman's lemon pie filling
- 2 c
- philly ''ready-to-eat'' cheesecake filling
- 1 c
- cool whip lite
- 1/2 c
- powdered sugar
Spread over top of the Lemon pie filling already in crust; spreading cheesecake layer all the way to crusts edge, (do NOT mix these together, you want it in 2-layers).
Leaves can be easly cut out with a knife, and twist some dough to form the rose, place on cookie sheet and brush with egg or milk.
Bake while baking the crust.
I also put any leftover dough on the cookie sheet, bake and crumble to sprinkle on top.
My "green" on is a Key Lime one.
When you make it into a cream-cheese coconut cream pie...top it with toasted coconut.
Butterscotch, top with butterscotch, peanut or toffee chips.
When making it into chocolate, top it with mini-chocolate chips, grated chocolate or wedges of a chocolate bar.
If banana you can top with crushed dried-banana-chops.