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"I just made this with a refrigerated pie crust. I reduced all of the ingredients in 1/2 to make enough filling for just 1 pie. I thought the bottom lemon and middle lemon pudding layers were absolutely perfect. I used 8 ounces thawed whipped topping with 4 ounces cream cheese and 1/2 cup powdered sugar in the top 3rd layer and thought it was to ..."
Jan 19, 2010 on FoodNetwork.com