42 sour lemon pie graham cracker crust Recipes

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

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

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

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

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

graham cracker crust (either storebought or your own recipe), gelatin, water, cold, canned sour cherries, pitted (reserve 3/4 cup cherry juice), sugar, salt, lemon juice (fresh is best ), heavy cream , whipped

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

cream cheese, softened, sour cream, sugar, lemon pudding mix, lemon juice, vanilla, graham cracker crust

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.

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

sour pitted cherries, drained, lemon juice (fresh is best ), sweetened condensed milk (eagle brand preferred), almond extract, graham cracker crust

graham cracker crust, lemon juice, condensed milk, egg yolks, granulated sugar, sour cream, sugar, lemon juice, lemon zest

graham cracker crust with 1/4 tsp cinnamon added, cream cheese ,softned, egg, sugar, lemon juice, frozen raspberries,thawed, cornstarch, sour cream, sugar, rum

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

reduced-fat 9-inch graham cracker crust, light blueberry pie filling (can use regular if light cannot be found), low-fat sour cream, fat-free sweetened condensed milk, unflavored gelatin (knox), cold water, lemon juice

fresh or frozen blueberries, reduced-fat graham-cracker crust, brown sugar, all-purpose flour, vanilla extract, grated lemon rind, carton low-fat sour cream, dry breadcrumbs, granulated sugar, margarine, melted

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