Type what you have

Ingredients

• ✓ lemon pie filling
• pie crust
• cream cheese
• milk
• instant lemon pudding mix
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place pie crust into a 9-inch pie pan.
2. 2 Bake in the preheated oven until lightly browned, 9 to 11 minutes. Remove from the oven and let cool.
3. 3 While crust cools, beat cream cheese in a medium bowl with an electric mixer until creamy, about 30 seconds. Gradually beat in milk until well blended. Add pudding mix and beat for 30 seconds. Beat in lemon pie filling on low speed until blended. Fold in whipped topping. Spoon mixture into the cooled pie crust.
4. 4 Refrigerate for at least 2 hours before serving.

By Barbara West Smith

Ingredients

• ✓ lemon pie filling
• lemon cake mix
• water
• egg
• vegetable oil
• egg white
• white sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans.
2. 2 Mix the cake mix, water, eggs, and vegetable oil as directed on the package, and pour batter into prepared cake pans.
3. 3 Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Let cool in pan at least 20 minutes or until completely cool.
4. 4 When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
5. 5 To fill and decorate, lay a cake layer onto an oven-safe plate, and spread half the lemon filling over the bottom layer. Place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. Top with third layer.
6. 6 Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls. Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. Refrigerate 4 hours to overnight, then serve cold.

By Lisa

Ingredients

• ✓ lemon pie filling
• all-purpose flour
• butter
• pecan
• cream cheese
• confectioners' sugar
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, melted butter, and 1/2 of the pecans in a 7x11-inch baking dish. Spread mixture evenly and bake until golden brown, about 25 minutes. Let cool completely.
3. 3 Cream together cream cheese and confectioners' sugar in a medium bowl until smooth. Spread over cooled crust. Chill for 30 minutes in the refrigerator.
4. 4 Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.

By NORMAN

Ingredients

• ✓ lemon pie filling
• crescent roll dough
• cream cheese
• white sugar
• lemon
• vanilla extract
• butter
• white sugar
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
2. 2 Unroll both pieces of crescent dough. Lay one piece on the bottom of the prepared pan. Set second piece aside.
3. 3 Combine cream cheese and 1/2 cup white sugar in a bowl; beat with an electric mixer until smooth. Mix in lemon pie filling, lemon zest and juice, and vanilla extract. Pour over crescent dough in the baking pan and cover with the second piece of dough. Pour melted butter over top and sprinkle with remaining white sugar.
4. 4 Bake in the preheated oven until golden brown, about 25 minutes.
5. 5 Remove from the oven and place on a wire rack until completely cool, about 30 minutes. Chill in the refrigerator for at least 3 hours, or overnight.
6. 6 Dust with confectioners' sugar and cut into 24 bars.

By Art Araya

Ingredients

• ✓ lemon pie filling
• cooking spray
• lemon cake mix
• cream cheese
• butter
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
2. 2 Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
3. 3 Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add small pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
4. 4 Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
5. 5 Serve dump cake warm with whipped topping.

By fabeveryday

Ingredients

• ✓ lemon pie filling
• egg
• lemon cake mix
• confectioners' sugar
• cream cheese
• butter
• vanilla extract
• lemon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat eggs in a bowl with an electric mixer until light yellow, about 30 seconds; add lemon cake mix and beat until completely incorporated. Mix lemon pie filling into cake batter mixture until well-blended. Spread batter out into an 11x17-inch rimmed baking sheet.
3. 3 Bake in the preheated oven until set, about 20 minutes. Cool completely.
4. 4 Beat confectioners' sugar, cream cheese, and butter together in a bowl until frosting is smooth; add vanilla and stir. Spread frosting over cooled cake and sprinkle lemon zest over the top.

By kelliemmo

Ingredients

• ✓ lemon pie filling
• cake flour
• baking powder
• salt
• white sugar
• vegetable oil
• egg yolk
• water
• lemon zest
• egg white
• cream of tartar
• white sugar
• heavy cream
• lemon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, baking powder, salt, and 1/2 cup sugar in a large bowl. Add oil, egg yolks, water, and lemon zest; beat with an electric mixer until smooth.
3. 3 Beat egg whites and cream of tartar in a separate clean bowl until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
5. 5 To make the filling: Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold in lemon filling; chill filling until stiff.
6. 6 To assemble the cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices, if using.

By Carol