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PAM'S LEMON FRIZZ ( PIE )
This is a recipe that has become a favorite in our household. It was first introduced to us by my sister Pam who gave me the recipe and, because it was not a heavy or overpowering dessert, the dish was well received by all. Summertime is a good time for this recipe.
The recipe only requires a few minutes of baking for the crust, so, the simplicity of the recipe is a delight to me. Instant lemon pudding, crushed pineapples, and creme cheese are all cold ingredients with whipped cream being mixed with the creme cheese and also used as the final topping. Only the crust will require any cook time.
*2 cups self-rising flour
*2 sticks butter or margarine
*1/4 cup granulated sugar
*1/4 cup chopped pecans (optional)
Preheat oven to 350 degrees.
Except for the nuts, mix dry ingredients with a wire whisk. Soften butter in microwave using a microwave safe dish for only a few seconds just until butter can be mashed slightly easily with a fork. Using a fork, cut the butter into the dry ingredients until wet, then mix chopped nuts ( if desired) to the wet ingredients. Scoop crust mixture into a ungreased 9"-13" sheet pan or a long casserole dish. Using a fork or your fingers, press flour mixture into baking dish until the bottom is evenly covered. Bake in a 350* oven for 20 minutes or until done.Set aside to cool completely.
*1 8oz. package creme cheese (softened)
*1 cup powdered sugar
*1 8oz. container cool whip thawed
*3 lemon flavored instant pudding mix
*4 1/4 cups cold milk (4 if in a hurry)
*1 can crushed pineapples (well drained)
*1/4 cup chopped pecans (optional)
Set creme cheese out of the fridge for a while to soften and take cool whip out of the freezer and place it in the bottom of the fridge to allow it to thaw. When the crust is completely cooled then you may proceed to build your cold ingredients. You will find that during the pie building process you will need to put the pie, at each individual stage of building, in and out of the fridge to help set each process and keep it cool.
Creme cheese mixture:
In a large glass mixing bowl, blend creme cheese and powdered sugar and 1/2 of the thawed cool whip with an electric mixer for 1 minute until blended well. Ladle mixture over pie crust evenly, smoothing over crust as you go. Return the dish to the fridge to set and remain cool for about 1 hour.
When the creme cheese mixture is set, you may proceed to ladle the well drained crushed pineapples over the creme cheese mixture. Return dish to fridge.
In a large glass mixing bowl, empty the 3 packages of instant lemon pudding mix , 4 &1/4 cups cold milk. With an electric mixer, beat for 2 minutes until pudding begins to thicken. You may use only 4 cups of milk if you want it to set quickly. Spoon the pudding mixture over the pineapples evenly and return dish to the fridge to allow pudding to set and keep the dish cool, about 1 hour also.
When the pudding is set you may top the pie with the remaining half of the cool whip and, if you wish, the chopped nuts sprinkled on top.
Keep refridgerated until serving and enjoy, and enjoy, and enjoy until it's all gone.
This recipe may be altered by using different flavors of pudding but I would suggest omitting the pineapples, if you do so. Butterscotch or caramel would be options to try. Chocolate lovers may enjoy using chocolate.
Graham cracker crusts are another option. Crushed oreo cookie crumb crusts may be a delightful choice for the chocolate lover. As I said, I would probably omit the pineapples.This dish can be enjoyed in summer, spring, fall, or winter.