Lemon Lime Truffle Pie

Name: Lemon Lime Truffle Pie
Prep time: 35 min
Total time: 215 min
Yield: 10
Ingredients: 8 HONEY MAID Honey Grahams, finely crushed; ¼ cup sugar; ⅓ cup butter or margarine, melted; 1 pkg. white baking chocolate, broken into small pieces; 1 tub frozen whipped topping, thawed, divided; 2 tsp. lime zest; ½ cup sliced almonds, toasted, divided; 2 pkg. lemon instant pudding mix; 2 cups milk

Looking for a better lemon pie? Try this dessert recipe that adds a layer of white chocolate, sliced almonds and lime zest to make a delicious fluffy pie!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 10 servings.

Ingredient list

8 HONEY MAID Honey Grahams, finely crushed
¼ cup sugar
⅓ cup butter or margarine, melted
1 pkg. (4 oz.) white baking chocolate, broken into small pieces
1 tub (8 oz.) frozen whipped topping, thawed, divided
2 tsp. lime zest
½ cup sliced almonds, toasted, divided
2 pkg. (4-serving size each) lemon instant pudding mix
2 cups cold milk

Directions

Heat oven to 375°F.

Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.

Bake 8 to 10 min. or until lightly browned. Cool completely.

Microwave chocolate and 1/2 cup whipped topping in microwaveable bowl on HIGH 45 sec. to 1 min. or until chocolate is melted when stirred. Stir in lime zest. Spread onto bottom of crust; sprinkle with half the nuts.

Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups whipped topping. Pour into crust. Cover with remaining whipped topping.

Refrigerate 3 hours or until firm. Top with remaining nuts before serving.