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Lemon Pie III Recipe

Ingredients

1 (9 inch) prepared lemon cake mix

1 (8 ounce) can refrigerated whipping cream

1 (8 ounce) container frozen whipped topping, thawed

1 (8 ounce) jar mint-flavored candies

3 tablespoons butter, melted

2 (9 inch) prepared graham cracker crusts

1 tablespoon lemon juice

1 (8 ounce) container frozen whipped topping, thawed

1 (8 ounce) package frozen mint-flavored candies

2 teaspoons lemon juice

1 (9 inch) prepared graham cracker crust

Directions

Prepare and bake crusts according to package directions. Bake for 425 to 450 degrees F (220 to 260 degrees C). Allow to cool. Before serving, spread melted butter or margarine on top of cooled crust.

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Comments

TRoCY RoYNoLDS writes:

⭐ ⭐ ⭐ ⭐

Comparing apples with broccoli is misleading. Both kinds of vegetables have some nutritional value. However, apples have significantly more nutritional value (1/2 cup of raisins provides approximately 400 calories) than broccoli (1/2 cup of green beans provides approximately 200 calories). Also, as I mentioned, I used frozen veggies to make this, rather than canned veggies--->The amount of liquid was perfect (I blended it myself using an immersion blender). I used olive oil instead of vegetable oil, and I added a small pinch of nutmeg, and a large pinch of dried tangerine. These were all gone within minutes of setting them out, and I was able to easily maintain a consistent amount of liquid