The temperatures are starting to rise and it’s beginning to feel like Summer. Lemon Cheesecake Pie is the perfect dessert on a hot day. It’s nice and cold and lemon desserts are always incredibly refreshing.

Lemon Cheesecake Pie

Ingredients

1 ready-to-use Nilla Wafer or Graham Cracker crust (I made my own graham cracker crust – was feeling energetic today!)

2 boxes (3.4 oz each) lemon instant pudding mix

2 cups half & half creamer

1 bar (8 oz) cream cheese, softened

1/3 cup granulated sugar

1 tub (8 oz) Cool Whip

Optional: fresh lemon slices and/or lemon zest for garnishment

Directions

In a medium mixing bowl, add the dry pudding mix and half & half creamer.

Whisk together for about 1-2 minutes until thoroughly combined.

Let the pudding mixture sit for a few minutes which will allow the pudding to thicken.

Once the pudding mixture is thickened, spread 1 1/2 cups of the pudding mixture into the pie crust.

Set aside the remaining pudding mixture for later use.

In a separate medium mixing bowl, use a handheld mixer to beat together the softened cream cheese and sugar until creamy and combined.

Use a spatula to fold the Cool Whip into the cream cheese/sugar mixture until combined.

Add half of the Cool Whip mixture into the remaining pudding mix that was set aside.

Spread onto the pie crust to form the second layer.

Spread the remaining Cool Whip/cream cheese mixture onto the top of the pie or you can use a piping tip and bag to pipe the Cool Whip mixture around the edges of the pie for decorating.

Optional: Add small slices of lemon wedges onto the piped Cool Whip mixture or sprinkle fresh lemon zest to the top of the pie.