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Lemon Ice-Box Pie



1 servings
-----crust-----
1 1/2 c Cookie crumbs; lemon
1/2 c Almonds; finely chopped
6 tb Butter
1/4 c Sugar
1/4 c Heavy cream
-----filling-----
1 c Powdered sugar
6 oz Cream cheese; softened
1/2 c Sour cream
1/2 c Whipped topping
3 1/2 oz Lemon pie filling
1 3/4 c Milk
1 ts Lemon juice
1 ts Lemon rind; grated
-----topping-----
2 c Whipped topping
1/4 c Lemon drop hard candies;
-finely crushed


For crust: Mix cookie crumbs, ground almonds, butter, sugar and heavy cream together. Pat in bottom and up sides of a nine-inch pie pan. Bake at 300 for 15 minutes.
Set aside to cool.
For filling: Mix powdered sugar, softened cream cheese, sour cream and whipped topping until smooth and creamy. Spread in bottom of cooled crust. lemon pudding and pie mix (according to package directions), milk, lemon ju and grated lemon rind. Spread over cream cheese layer in crust. Refrigerate one hour.
For topping: Spread whipped topping over top of pie and sprinkle with crush lemon candies. Refrigerate.













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