No Fuss Light Lemon Pie
Contributed by Diane S.

                     *  Exported from  MasterCook  *

                         No Fuss Light Lemon Pie

Recipe By     : Shape Magazine - July 1997
Serving Size  : 12   Preparation Time :0:15
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --CRUST--
   2                    reduced-fat-graham cracker crumbs
                        --FILLING--
   3      cups          frozen light nondairy whipped topping
   1      package       fat-free cream cheese (8-ounce) -- at room
temperature
     1/2  cup           powdered sugar
   1      teaspoon      shredded lemon peel
   3      cups          nonfat milk
   2      packages      instant lemon pudding mix (3.4 oz each)
     1/4  cup           finely chopped walnuts

Allow nondairy whipped topping to thaw.  Using an electric mixer, beat
together cream cheese, powdered sugar and lemon peel until smooth.  With a
rubber spatula, gently fold in 2 cups of the whipped topping.  Pour cream
cheese mixture in other crusts.  Set aside.

In a medium bowl, combine milk and pudding mix with an electric mixer at the
lowest speed.  Chill for 5 minutes, then pour over cream cheese layer in
both pie crusts.  Top pies with remaining whipped topping.  Sprinkle nuts on
top of pies.  Cover and chill at least two hours.

Makes 2 pies, serves 12.

Calories per serving: 326; fat 9.3 g (26% fat); chol 4 mg