1 pkg vanilla wafers
1 2lb tub coolwhip
1 pkg lemon pie filling [prepared]
1 can pineapple [crushed][drained]
1 lemon zest and chunk
1 pineapple for garnish.
1. Reserve 12 or so, of the vanilla wafers for the back crust and then finely crush the remaining cookies. Pack the crushed cookies into a 9" pie pan and stand the whole cookies up on edge around the edge of the pan to form the back crust... 2. Combine the Coolwhip, pie filling, and drained pineapple in a large bowl, and when uniformly blended, pour into the pie shell leaving no air pockets... 3. Place in freezer for at least 2 to 3 hours and remove at least 45 min. prior to serving. 4. Garnish with the chunk pineapple and the zest, slice and serve...
Note... Any sort of citrus pie filling can be used as long as it is prepared prior to blending with the CoolWhip. The pie filling must not be hot or warm when blending with the Cool Whip…
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