41 sour cream lemon pie cracker crust Recipes

sugar, cornstarch, milk, egg yolks, slightly beaten, grated fresh lemon rind (optional), lemon juice, margarine, sour cream, graham cracker pie crusts

frozen lemonade, sweetened condensed milk, sour cream, topping (cool whip ), graham cracker crust

cream cheese, eggs, beaten, lemon juice, vanilla, sugar, grated lemon rind, prepared graham cracker pie crust, sour cream, sugar, vanilla

sugar, cornstarch, egg yolks, beaten, orange juice, milk, lemon juice, sour cream, graham cracker crust (9 inches), heavy whipping cream, sugar, vanilla extract, grated orange peel, fruit toppings : mandarin oranges, sliced fresh strawberries and sliced kiwifruit

prepared graham cracker crust, crushed pineapple with juice, instant lemon pudding mix, sour cream

sweetened condensed milk, sour cream, lemonade mix, graham cracker crust (i have also used a 9 in baked pie shell)

prepared graham cracker pie crust, fresh lime juice, fresh lemon juice, unflavored gelatin, avocados, sweetened condensed milk, heavy cream, sour cream

refrigerate for 2 hours., prepared graham cracker pie crust, fresh lime juice, fresh lemon juice, unflavored gelatin, very ripe hass avocados, sweetened condensed milk, heavy cream, sour cream, toasted chopped almonds

graham cracker crust, blueberry pie filling, sweetened condensed milk, sour cream, unflavored gelatin, cold water, lemon juice

lemon pie filling, instant coconut cream pudding mix, sour cream, milk, graham cracker crust

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.

cream cheese or 12 oz neufchatel cheese, at room temperature, granulated sugar, divided, eggs, vanilla extract, graham cracker pie crust, sour cream, fresh strawberries, washed,drained well,hulled, water, cornstarch, lemon juice, red food coloring, as needed

deep dish pie shells , traditional or 1 graham cracker pie crust, blueberries or 3 cups huckleberries, sugar, flour, salt, lemon juice, sour cream, vanilla, egg, beaten, sugar, flour, butter, chilled, ground cinnamon

store-bought graham cracker crust, individually frozen blueberries (not packed in syrup), fresh lemon juice, sugar, cornstarch, vanilla extract, fresh blueberries (a handful, this is optional), cream cheese, softened (use full fat ), powdered sugar , sifted, sugar, grated lemon zest, sour cream (full fat ), vanilla extract, fresh blueberries, threads lemon zest

graham cracker pie crust, eggs, separated, cream cheese, sugar, vanilla, lemon juice, sour cream, sugar, vanilla

cream cheese, softened, sugar, sour cream, fresh lemon juice, lemon zest, finely grated, eggs, graham cracker pie crust

cream cheese, softened, beaten eggs, sugar, lemon juice, graham cracker ready made pie crust, sour cream, sugar, grated nutmeg

cream cheese, softened, graham cracker crust, juice of 1 lemon, eggs, sour cream topping, sugar, vanilla