Melt margarine over crackers.
Spread evenly in a 9 x 13-inch pan.
Beat egg whites and sugar until stiff.
Spread evenly over crushed crackers.
Bake at 350\u00b0 for 15 to 20 minutes.
Let cool. Top with pie filling.
Spread Cool Whip on top of lemon pie filling.
Keep refrigerated until ready to use.
In bowl, blend together cake mix and lemon pie filling.
On a parchment paper lined cookie sheet, spread batter evenly to within 1-inch of edge of cookie sheet.
Bake in a 350\u00b0 oven for 13 to 16 minutes or until lightly browned.
Carefully take cake out of pan by lifting up ends of parchment paper at the same time.
Leave on counter for exactly 8 minutes.
Then roll up cake into a roll and cover ends with paper towels or plastic wrap.
Let it cool completely before unrolling, approximately 2 hours.
In medium mixer bowl, beat cream cheese until fluffy. Gradually add lemon pie filling, beating well after each addition. Pour into graham cracker crumb crust.
Chill 2 hours or until set. Refrigerate leftovers.
Serves 9.
Bake cake.
Dissolve lemon jello in 1 1/4 cups hot water.
When partially set add lemon pie filling and 1 cup Cool Whip.
Line 9 x 13-inch pan with cake which has been broken into small pieces. Pour jello mixture over cake pieces.
Top with rest of cake pieces and pat down gently.
Chill and top with Cool Whip.
175 degrees C).
Mix lemon pie filling, whole wheat pastry flour, sugar
Mix 1 package of Royal lemon pie filling with 1/2 cup sugar. Gradually stir in 2 1/4 cups water and slightly beaten egg yolks. Cook over medium heat, stirring until mixture comes to a boil. Pour into a cooled baked pie shell.
Mix sugar, cornstarch and lemon pie filling.
Mix water and egg yolks.
Add to pie filling.
Put in double boiler and boil-cook slow, stirring often, until bubbly.
Pour into baked pie shells. Beat egg whites for meringue.
Bake at 400\u00b0 until meringue is light brown.
Makes 2 pies.
Make lemon pie filling, divide in half and while hot fold in chopped white chocolate and softened cream cheese.
Pour into pie shell and pour the other half of lemon filling on top.
Chill, ice with Cool Whip.
Garnish with chopped pecans.
In mixing bowl, beat cream cheese until creamy.
Add condensed milk and lemon juice and beat until mixture is very creamy.
Fold in lemon pie filling, stir until creamy, and pour into pie crust.
Refrigerate several hours before slicing and serving.
Soften cream cheese
and then gradually add lemon pie filling mixed according to directions on box.
Pour into pie crust. Sprinkle with chopped pecans.
Chill 2 hours.
Mix lemon juice and condensed milk until thick; add lemon pie filling, then 1/2 of Cool Whip.
Put in pie crust and put rest of Cool Whip on top of pies.
Mix Jell-O in 2 cups hot water. Dissolve gelatin in 1/2 cup cold water. Mix together.
Add pineapple and juice.
Chill until thick.
Beat with mixer.
Beat in Cool Whip and lemon pie filling. Top with nuts or grated cheese.
et Cool.
Filling:.
Prepare boxed Lemon Pie filling with the two
Soften cream cheese and whip until fluffy. Add pie filling and gradually beat with mixer. Pile into pie crust.
Refrigerate two hours.
gg yolk and vanilla and lemon extracts. Mix for 1 minute
ngel Food cake mix and Lemon Pie filling. Have mixer on medium high
Mix cake mix according to directions on package and bake.
Cook lemon pie filling and cool completely.
Set aside.
After cake has completely cooled, spread lemon pie filling between layers. Reserve about 1/3 of filling for topping on cake.
Cover entire sides and about an inch on top with Cool Whip.
Pour lemon pie filling around the top of cake.
Fill center of top with Cool Whip. Garnish with thin lemon slices twisted.
Lemonicious!
Allow to cool completely. Spread lemon pie filling over the cooled cake.
Dissolve Jell-O in water.
Let set until slightly thickened. Add pineapple, marshmallows, 1/2 can of lemon pie filling and 1/2 carton Cool Whip.
Pour in square or oblong 8 x 11-inch glass dish. Let set and spread remaining pie filling over Jell-O and remaining Cool Whip on top.
Can garnish top with lemon slices, maraschino cherries or nuts.
Prepare pie filling according to package directions. Put cubes of cream cheese in medium saucepan, pour 1/3 of the prepared pie filling over the cubes and stir over low heat until melted and smooth. Let cool. Pour the plain lemon pie filling in the shell first (very important), then spread the lemon/cream cheese mixture evenly on top. Top with Cool Whip before serving.