No Bake Lemon Jar Pie

No Bake Lemon Jar Pie

Miz Helen's Kitchen

Adapted from Cooking On The Front Burners

Serves 6 to 8 12oz. Jars

Crust Ingredients

1 1/2 cup flour

1 cup shredded coconut

1/2 cup powdered sugar

3/4 cup soft butter

Filling Ingredients

2-8 oz lemon Greek yogurt

2-4 oz package instant lemon pudding

1- 8 oz. cream cheese

1 teaspoon lemon extract

3 cup cold whole milk

Topping

1-8 oz. carton of cool whip

1 cup toasted coconut

Directions

For The Crust

Combine the flour, coconut and sugar in a large bowl with an electric mixer.

Add butter and beat on low until moist clump forms.

Press some of the dough in the bottom of each jar to form a very thin crust.

Place the jars on a cookie sheet and bake in the oven at 350 degrees for 10 to 15 minutes.

Remove the jars from the oven and cool completely before adding the filling.

Toast the coconut:

Place the coconut in a large skillet and stir over medium heat until the coconut is toasted, set aside.

For The Filling

Next, with an electric mixer combine the yogurt, pudding, cream cheese and milk until well combined and smooth.

Spoon the filling into completely cooled jars.

Top

Top the filling with cool whip.

Chill in the refrigerator for 2 hours

Top the cool whip with the toasted coconut right before serving.

Enjoy!