Lemon Cloud Pie - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon pudding and pie filling
1/2 c. sugar
1 3/4 c. water
1 egg, slightly beaten
1 1/2 c. thawed reduced calorie whipped topping
1/2 c. shredded coconut
1 graham cracker crumb crust

Preparation

Beat together pudding mix, sugar, 1/4 cup water and egg in saucepan.
Mix in remaining 1 1/2 cups water.
Cook and stir over medium heat until mixture comes to a full boil.
Cool to room temperature, stirring occasionally.
When completely cool, whisk lightly.
Then fold in whipped topping and coconut.
Spread in crumb crust.
Refrigerate until set, about 40 minutes.