I had some cream cheese sitting in my frig and also a package of lemon pudding & pie filling mix so I decided to create this pie so that I could use them up. This is so light and refreshing -- it would be great to have after your Easter dinner (or any time of year for that matter!). And it only uses five ingredients (plus those for the pudding mix)!
shortbread pie crust
8 oz. pkg. cream cheese, softened
1/2 cup powdered sugar
8 oz. Cool Whip, divided
Prepare pudding mix according to directions on package. Cool five minutes, stirring twice. Pour all except for 1 cup into pie crust. Refrigerate pie and extra 1 cup of pudding.
Once cup of pudding has cooled, beat cream cheese and powdered sugar with electric mixer until smooth. Gently fold in pudding; then gently fold in one cup of Cool Whip. Spread on top of pudding layer in pie crust.
Spread remaining Cool Whip on top of cream cheese mixture. Chill until set.