Combine cream cheese, condensed milk and powdered sugar in a large bowl. Using an electric mixer, mix at medium speed for 1-2 minutes, until smooth. Add pudding mix, lemon zest and lemon juice; mix until well blended.
Spoon about half of the LUCKY LEAF Premium Blueberry Pie Filling evenly into bottom of graham cracker crust. Spoon lemon-filling mixture on top and spread evenly. Cover and chill for at least 1 hour.
Spoon remaining Lucky Leaf Premium Blueberry Pie Filling on top just before serving. Garnish with fresh lemon zest if desired.
What others are saying about this recipe
Great pie!!! So easy to make but tastes like it took hours!
Wonderful pie my family loved it!
Great looking pie and yummy too!!
I wanted to make this pie so bad but I cannot find a 3/4 oz box of instant lemon pudding mix. I cannot find ANY size instant lemon pudding mix. There are always the cook and serve lemon boxes and the instant GELATIN mixes but no instant LEMON PUDDING mix. Where are you guys finding this?
Delicious pie, easy to make, and everyone loves it!
My husband saw this recipe in a magazine and wanted me to make it. So I did. It was very easy to make and taste great. I will make it again for a special occasion coming up. Thanks lucky leaf.
Hi. I just wanted to answer one reviewer’s question. You can find the instant LEMON PUDDING mix at Wal Mart. I hope that helps.
made this for a potluck…. it was the 1st thing gone!!! everyone love it…wanted more!!!
Awesome it is soooooo good!!!
I was not sure if my family would like this recipe. My husband picked it out when he was going thru my recipes. OMG! It was delicious. Of course he got the credit when he told them it was his choice. He even helped make it. Now he calls it, “his recipe”.
So I made this pie for Mother’s Day. I have been wanting to make it for awhile now. When I went grocery shopping, I couldn’t find a 3.4 ounce box of instant lemon pudding so I purchased 1 oz. boxes. I used 3 – 1 oz. boxes plus 1 tbsp of the 4th one to make up the .4 oz I was missing. I put the pudding in the sugar, condensed milk and cream cheese mixture; then added the lemon juice and zest. Mixed it … and the mixture turned out like scrambled eggs! Very disappointed as I didn’t have a back up plan for dessert. The flavor is good but I can’t figure out why the lemon portion of this recipe did not work! I will try this recipe again – hopefully I can find a 3.4 oz box of instant lemon pudding. Otherwise, I might decrease the amount of pudding the pie calls for.
This is not a review, I have a question. The instant pudding mix is it to be used as a dry ingredient or are you to make pudding as on the box and then mix it with the cheese mixture. I found the larger pudding box in FoodLoin and Martins.
The instant pudding mix is to be used as a dry ingredient.
The flavor was great but the cake fell apart when we cut it. I made it the night before but did not put on the blueberry on until serving per instructions. Can someone tell me why?
For a gluten free alternative, crush 1.5 cups of gluten free graham crackers and mix with 6 T of melted butter before pressing into a 9″ pie dish. Just let it chill in the refrigerator for the butter to set before filling. Yummy recipe, even when substituting vanilla pudding and extract, and garnishing instead with even more crushed graham cracker. Either way, it earns 5 stars!
Tasted the lemon filling and found it tasting rather gluey. I mixed in about 1/2 c sour cream, which made the consistency much better.
This was very good. A little too sweet for my taste, but my kid loved it.
Easy to make and soooo delicious. Just the right amount of lemon with the cream cheese. Happy Pie Day (3/14)!