SMART-CHOICE LEMON CREAM PIE

Smart-Choice Lemon Cream Pie image

Sugar-free lemon pudding and COOL WHIP LITE Whipped Topping are the smart ingredient swaps in this luscious lemon cream pie.

Provided by My Food and Family

Categories Dairy

Time 4h50m

Yield 10 servings

Number Of Ingredients 11

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Ingredients

46 reduced-fat vanilla wafers, finely crushed (about 1-1/2 cups)
1/3 cup butter, melted
1 pkg. (1 oz.) JELL-O Lemon Flavor Sugar Free Fat Free Instant Pudding
3/4 cup and 2 Tbsp. cold milk, divided
zest and 1/4 cup juice from 2 lemons, divided
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 cup sugar, divided
2 Tbsp. cornstarch
1/2 cup water
1 egg yolk

Steps:

Heat oven to 350ºF.
Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
Beat pudding mix, 3/4 cup milk and zest in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in 1-1/2 cups COOL WHIP; spread onto bottom of crust.
Beat Neufchatel, remaining milk and 1/4 cup sugar in separate medium bowl until blended. Stir in remaining COOL WHIP; spread over pudding layer in crust.
Mix remaining sugar and cornstarch in small saucepan. Stir in water and lemon juice; cook on medium heat 10 min. or until mixture is thickened and just comes to boil, stirring frequently. Add small amount to egg yolk in small bowl; stir until blended. Gradually stir into remaining lemon mixture in saucepan; cook 1 min. or until heated through, stirring constantly. Strain, if necessary. Cool slightly.
Spread lemon mixture over pie. Refrigerate 4 hours.

Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 340 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 32 g, Protein 4 g