41 sour cream lemon pie graham cracker crust Recipes

frozen lemonade, sweetened condensed milk, sour cream, topping (cool whip ), graham cracker crust

sugar, cornstarch, milk, egg yolks, slightly beaten, grated fresh lemon rind (optional), lemon juice, margarine, sour cream, graham cracker pie crusts

sugar, cornstarch, egg yolks, beaten, orange juice, milk, lemon juice, sour cream, graham cracker crust (9 inches), heavy whipping cream, sugar, vanilla extract, grated orange peel, fruit toppings : mandarin oranges, sliced fresh strawberries and sliced kiwifruit

eggs, white sugar, all-purpose flour, salt, crushed pineapple, drained, sour cream, lemon juice, vanilla extract, cream of tartar, white sugar, graham cracker crust

cream cheese, softened, sour cream, sugar, lemon pudding mix, lemon juice, vanilla, graham cracker crust

graham cracker crust, blueberry pie filling, sweetened condensed milk, sour cream, unflavored gelatin, cold water, lemon juice

graham cracker crust, sweetened condensed milk, grated lemon rind, lemon juice, egg yolks, vanilla, sour cream, sugar

prepared graham cracker crust, crushed pineapple with juice, instant lemon pudding mix, sour cream

graham cracker crust (either storebought or your own recipe), gelatin, water, cold, canned sour cherries, pitted (reserve 3/4 cup cherry juice), sugar, salt, lemon juice (fresh is best ), heavy cream , whipped

lemon pie filling, instant coconut cream pudding mix, sour cream, milk, graham cracker crust

cream cheese, softened, graham cracker crust, juice of 1 lemon, eggs, sour cream topping, sugar, vanilla

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.

store-bought graham cracker crust, individually frozen blueberries (not packed in syrup), fresh lemon juice, sugar, cornstarch, vanilla extract, fresh blueberries (a handful, this is optional), cream cheese, softened (use full fat ), powdered sugar , sifted, sugar, grated lemon zest, sour cream (full fat ), vanilla extract, fresh blueberries, threads lemon zest

cream cheese or 12 oz neufchatel cheese, at room temperature, granulated sugar, divided, eggs, vanilla extract, graham cracker pie crust, sour cream, fresh strawberries, washed,drained well,hulled, water, cornstarch, lemon juice, red food coloring, as needed

cream cheese, softened, beaten eggs, sugar, lemon juice, graham cracker ready made pie crust, sour cream, sugar, grated nutmeg

graham cracker pie crust, eggs, separated, cream cheese, sugar, vanilla, lemon juice, sour cream, sugar, vanilla

graham cracker crust, lemon juice, condensed milk, egg yolks, granulated sugar, sour cream, sugar, lemon juice, lemon zest

graham cracker crust with 1/4 tsp cinnamon added, cream cheese ,softned, egg, sugar, lemon juice, frozen raspberries,thawed, cornstarch, sour cream, sugar, rum