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Lemon Strawberry Creamy Pie

Serves: 6

Very fresh lemon strawberry creamy pie. The longer it stays in the fridge the better. Note - Use 2% milk as I used 1 % and didn't come as thick as should.


1 Tenderflake pie crust

1 99 g lemon instant pudding mix

1 cup 2% milk

1 tbsp lemon juice

1 pack light Cool Whip thawed out


Zest of one lemon


  1. Bake pie crust per directions and let cool

  2. In a large bowl whisk milk, pudding and lemon juice for two minutes. Mixture will be thick

  3. Fold in 3 cups of Cool Whip

  4. Pour ½ of the mixture into a cooled down pie crust

  5. Slice strawberries and layer it on top of pudding mixture

  6. Pour the rest of the pudding mixture

  7. Spread the rest of Cool Whip on top of pudding

  8. Sprinkle lemon zest all over pie

  9. Slice more strawberries and place on top of cool whip

  10. Put in fridge for 6 hours or overnight


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