Lemon Cookie Cheesecake

15 – 20 Lemon Cookies

2 Blocks of Cream Cheese

1 ½ – 2 Cups Lemon Pudding

8 Oz Whipped Topping

½ Cup Sugar (for pie mix)

1 Tbsp Sugar (for crust)

¼ Cup Lemon Juice

6 Tbsp Melted Butter

1 Tsp Vanilla Extract

Whipped Cream (optional)

For the crust, place the lemon cookies (crushed) into a metal mixing bowl.

Add the butter to the bowl and stir.

Add 1 tbsp of sugar to the bowl and stir.

Place the crust mix into a deep pie pan. Spread the mix evenly and compact it with the bottom of a cup or something similar.

For the pie mix, add the cream cheese (softened) to a glass mixing bowl.

Add ½ cup of sugar and blend with a mixer.

Add the lemon pudding, vanilla extract, and lemon juice. Blend partially with a mixer, then fold the rest with a baking spatula for a firmer texture.

Add the whipped topping, again blending partially with a mixer before folding the rest by hand.

Pour the pie contents over the crust and spread evenly.

Let the pie sit in the refrigerator for 24 hours.

Add whipped cream and/or crushed cookies on top if you like.

Enjoy!