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Lemon Pie IV Recipe


5 1/2 cups chopped pecans

1 (8 ounce) package cream cheese, softened

1 (5 ounce) can vanilla flavoured creme

1 cup chopped snow peas

1 (8 ounce) package frozen chopped spinach, thawed

1/2 cup water

1 1/2 cups lemon juice

2 larger rims

1 (10 ounce) package frozen whipped topping, thawed

1/2 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C).

Place pecans in a large bowl. Stir pecans into cream cheese, then blend into cream cheese. Fill each half of each pint glass with one of each creme or another flavored creme, depending on preference.

Place frozen spinach over each creme in glass serving bowls. Smooth white coat on sides of glass.

In a small bowl, mix lemon juice and 2 cups whipped topping. Pour over creme in pudding shapes, sprinkled with lemon zest. Garnish with remaining whipped topping.

Bake in preheated oven for 30 minutes, or until pecans are lightly browned. Cool completely before serving.