Directions:
- To Make Crust: In a 10 inch skillet over medium heat, melt butter or margarine. Stir in dessert bar crust mix and almonds. Cook 4 minutes, stirring constantly, until mixture begins to brown and crumble.
- Reserve 2 tablespoons of crust mixture for topping. Use the back of a fork to press remaining crust mixture into an ungreased 9 inch deep dish pie plate. Cool completely.
- To Make Filling: Pour cold water into a 2 quart non-aluminum saucepan. Sprinkle gelatin over water and allow to soften 5 minutes. Using a wooden spoon, stir dessert bar filling mix into gelatin, mixing until smooth. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute, then remove from heat.
- Place egg yolks in a medium bowl. Whisk 1/4 cup of hot lemon mixture into egg yolks. Whisk egg yolk mixture back into rest of lemon filling. Return mixture to heat. Boil and stir 1 minute. Remove from heat. Cover and refrigerate.
- In a medium mixing bowl, combine cream cheese and 1/4 cup of lemon filling (may be slightly warm), beating until smooth. Gradually beat in remaining filling mixture until smooth. Mix in food coloring if desired.
- Pour filling into crust. Cover and chill at least 4 hours before serving. Sprinkle reserved almond mixture over top just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1076.69 Kcal (4508 kJ) | ||
| Calories from fat | 887.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 98.61g | 152% | |
|---|---|---|---|
| Cholesterol | 519.6mg | 173% | |
| Sodium | 381.65mg | 16% | |
| Potassium | 418.85mg | 9% | |
| Total Carbs | 34.98g | 12% | |
| Sugars | 2.66g | 11% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 21.5g | 43% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 2.8mg | 16% | |
| Calcium | 217.6mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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