This easy Lemon Cream Berry Pie has a layer of no bake cheesecake, lemon pudding, and Cool Whip.  Almost entirely no bake, this pie is so easy to make and have on hand for dessert.

So this week I decided I wanted pie.

Oh, I didn’t really need this said pie, I just had a craving for it.  What is with pie all of a sudden?  I never used to make it, and now pie cravings have become a real thing.  No wonder I have to work out…my eating doesn’t stay clean for very long at all.  #foodbloggerproblems

My husband just laughs and laughs at me when I mention that I am giving up sugar.  He knows that resolve is only going to last a day or two.  If that 🙂

In fact, I think I may have just said that again yesterday.  Since it is still bright and early in the day as I write this, I am doing good.  As long as I stay out of the kitchen I might make it.

Of course we have a picnic to attend tonight…and I know there will be goodies.  Darn you baking craze…I made a new version of peanut butter bars to share with everyone.  Haha!  Now you probably want PB bars!  If you were here, I would most definitely force a few upon you.

Well, there I go again getting distracted.  You are here for pie, and all I’m doing is going on and on about peanut butter bars.  Sorry!  (come back later next month for the bar recipe)

You know the Disney movie UP?  Yeah, my brain is a lot like Doug’s.  Squirrel! (totally said with wide eyes while looking around)

So, pie.  I kept thinking about this Coconut Fudge Pie from a few months ago, and finally decided to recreate it with a summery twist.  Lemon, berries, and almost no bake.  It’s most definitely a sumer pie you are going to love.

I realize that there are more pictures in this post than normal.   This pie was just so photogenic that I ended up with quite a few I loved.  Ok, that made me LOL for real.  I take way too many pictures of all the food I make…I’m just usually better at narrowing them down.  Today you get the bonus few pictures because I was loving how pretty this pie ended up.

Let’s start with the pie crust.  Did you notice that I said this pie was almost no bake?  I did bake a pie crust for it.  If you wanted to go with a graham cracker crust or even a cookie crust, that would make it all the way no bake.  Actually brain fart…this pie made with the Lemon Oreo cookies would be the bomb.com…where was that idea earlier?  But if you like pie crust like me, bake that.  It still tastes crazy good.

Now for the fun and beautiful layers.  I am such a sucker for layered desserts.  Have you noticed that too?   🙂

The bottom layer is a no bake cheesecake mousse.  Softened cream cheese gets blended with powdered sugar, then Cool Whip is stirred in.  Yes, I use Cool Whip!  In fact, I eat it by the spoonfuls.  I know there are people who have issues with using it…I’m not one of them.  If you are reading this and having a time getting past that ingredient, you could use whipped cream.  But realize that it will affect the texture of the pie.  And I don’t know how long it will hold up in your refrigerator.

I used an instant lemon pudding mix for the middle layer.  Lemon pudding is the sweet and light way to go.  It’s also what I had in my cupboard.  Lemon curd would be awesome for this layer too.  My cupboards really need a detox, so I am trying to use up what I have.  I won’t tell you that I went to the store for the pie crust, Cool Whip, and berries.  This pie is about using up ingredients, and that’s the story I am sticking too.

More Cool Whip covers the entire pie.  Like I said…I’m good with the stuff.  Rows of raspberries and blueberries  around the outside edge give this pie a fun red, white, and blue look.  Ultimately this was the reason for the pie.  I wanted something patriotic for future picnics.  Not tonight’s picnic thought…they get the peanut butter bars I was babbling about earlier because this pie didn’t last too long.  No, I didn’t eat it all 🙂  I sent it over with my husband to a church meeting, then afterwards we inhaled the leftovers.

So recap of the pie…
1.  It’s almost no bake making it perfect for the hot summer months.  See my note above about making it totally no bake.
2.  It’s full of Cool Whip…and I love the stuff.
3.  Lemon pudding or lemon curd…either works.
4.  Rows of red and blue berries contrast with the Cool Whip for a fun patriotic dessert.
5.  This pie doesn’t last long.  You might want to make two.

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Yield: 10 slices of pie

Lemon Cream Berry Pie

Print

A no bake cheesecake layer with lemon pudding and Cool Whip makes an easy yet impressive dessert to serve at picnics and parties.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 1 refrigerated pie crust
• 1 - 8 ounce package cream cheese, softened
• 2/3 cup powdered sugar
• 1 - 8 ounce container Cool Whip, thawed and divided
• 1 -3.4 ounce instant lemon pudding mix
• 1 1/4 cups milk
• fresh raspberries and blueberries

Instructions

1. Bake the pie crust according to the package directions for an unfilled pie. Let cool completely.
2. Beat the cream cheese and powdered sugar until creamy. Fold in 1 cup Cool Whip.
3. Spoon into the cooled pie crust and smooth out.
4. Whisk together the pudding mix and milk. Place in the refrigerator for 5 minutes. Spread gently over the cheesecake layer.
5. Spoon the remaining Cool Whip over the top of the pie. Decorate the top with the fruit. Keep refrigerated.

Notes

*If you want a stronger lemon flavor that is tart, use lemon curd in place of the pudding in the pie.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving:Calories: 289 Total Fat: 19g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 27mg Sodium: 198mg Carbohydrates: 27g Fiber: 1g Sugar: 14g Protein: 4g

 More delicious lemon treats to satisfy that sweet tooth:  

Lemon Snack Cake

Lemon Mousse Fruit Parfaits

Lemon Cheesecake Cake