Lemon Crunch Pie

By Susan52

Ingredients

• 30 lemon-cream-filled vanilla sandwich cookies, finely crushed
• 1/4 cup (1/2 stick) butter, melted
• 2 (4-serving size) packages instant lemon pudding, prepared according to package directions
• 1 (8-ounce) container frozen whipped topping, thawed
• 1/2 cup finely crushed lemon drop candies (see Note)

Preparation

Step 1

Preheat oven to 350 degrees F.

In a medium bowl, combine the crushed cookies and butter; mix well. Spread into the bottom and up the sides of a 9-inch deep-dish pie plate, forming a crust. Bake 10 minutes, then remove from the oven and allow to cool completely. Spoon the pudding evenly into the pie crust.

In a large bowl, combine the whipped topping and crushed candy; mix well. Spread over the pie filling, then cover loosely and chill at least 2 hours before serving.

Notes

You can use a blender or a food processor to crush the lemon drops. And you can even put them in a resealable plastic storage bag, seal, and pound with a mallet! Make sure to crush the lemon drops to a very fine powder before mixing with the whipped topping. Otherwise, they'll weigh it down.