Friday, July 16, 2010

Lila's Citrus Fruit Dip

Make this up to a day ahead of time and drool away! This dip can also be used for a luscious lemony cream puff filling or tart filling. It's so finger licking good we can hardly keep our fingers out of it! I think I need some right now!

Use one large box lemon pie filling (the cooked kind)
In place of the water use
¾ c. Orange Juice
½ c. Pineapple Juice
½ C. Water
Add all liquid to pie filling and follow directions on box for adding eggs and sugar
After pudding is cooked, add ¼ c. of fresh Lemon Juice and some lemon zest.
Let mixture cool to room temp.

Whip meringue add sugar according to package directions and fold into cooled pudding.
Whip one pt. Whipping cream with vanilla and sugar.
Fold whipped cream into lemon mixture.
Will keep in Fridge for up to a week, stir between servings.

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