We love the lemon flavor and we especially love Lemon Pie. In the summer it is really nice to have a nice cool dessert to serve that can transport to the patio or picnic area. These No Bake Lemon Jar Pies are just great to transport outdoors and everyone has their own little pie.
No Bake Lemon Jar Pie
I get excited to receive my assignment for The Secret Recipe Club every month. It is just so much fun to go to someones blog and look through all their recipes and decide what to present in the SRC reveal. I was thrilled when I saw my assignment this month, Deb at Cooking On The Front Burners. Deb has been blogging since 2011, but has been cooking for over 20 years. She comes from a long line of Italian cooks including her Italian immigrant grandparents who passed through Ellis Island in the early 1930's. Deb has a great blog that I visit often so I knew it would be so much fun to cook from her blog, the only problem was making a decision. I did finally decide to make the No Bake Lemon Pie and another one of my favorites is her recent Pina Colada Dessert Cups. Be sure and stop by Deb's blog, you will be glad you did.
No Bake Lemon Jar Pie
Miz Helen's Kitchen
Adapted from Cooking On The Front Burners
Serves 6 to 8 12oz. Jars
Crust Ingredients
1 1/2 cup flour
1 cup shredded coconut
1/2 cup powdered sugar
3/4 cup soft butter
Filling Ingredients
2-8 oz lemon Greek yogurt
2-4 oz package instant lemon pudding
1- 8 oz. cream cheese
1 teaspoon lemon extract
3 cup cold whole milk
Topping
1-8 oz. carton of cool whip
1 cup toasted coconut
Directions
For The Crust
Combine the flour, coconut and sugar in a large bowl with an electric mixer.
Add butter and beat on low until moist clump forms.
Press some of the dough in the bottom of each jar to form a very thin crust.
Place the jars on a cookie sheet and bake in the oven at 350 degrees for 10 to 15 minutes.
Remove the jars from the oven and cool completely before adding the filling.
Toast the coconut:
Place the coconut in a large skillet and stir over medium heat until the coconut is toasted, set aside.
For The Filling
Next, with an electric mixer combine the yogurt, pudding, cream cheese and milk until well combined and smooth.
Spoon the filling into completely cooled jars.
Top
Top the filling with cool whip.
Chill in the refrigerator for 2 hours
Top the cool whip with the toasted coconut right before serving.
Enjoy!
Print Recipe
Bake A Very Thin Crust
Layer On The Filling
Top With Cool Whip and Toasted Coconut
Enjoy!
If you are interested in having fun with us in The Secret Recipe Club every month then just go to this Link
Thanks for stopping by today and enjoying this delicious dessert with us. Hope you have a fantastic week and come back soon!
Peace and Joy
Miz Helen
An InLinkz Link-up