Fluffy Lemon Fruit Pie

Fluffy Lemon Fruit Pie

23 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    3 h 15 m
Nancy C
Recipe by  Nancy C

“This delicious refrigerator pie has lots of tasty layers. Cherry pie filling is spread in the bottom of a graham cracker crust. The next layer is a cream cheese, lemon pudding and whipped topping mixture. Then another layer of whipped topping and cherry pie filling goes on top.”

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Adjust Servings

Original recipe yields 1 pie



  1. Spread half of the cherry pie filling on bottom of crust.
  2. In a large bowl, beat cream cheese with wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mix, and beat until smooth. Gently fold in half of the whipped topping. Spread cream cheese mixture over cherry filling in crust.
  3. Spread remaining whipped topping over the cream cheese mixture. Spoon remaining cherry pie filling over whipped topping layer. Refrigerate 3 hours.

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Reviews (23)

Rate This Recipe


Made this "mock" lemon cheesecake for Easter and everyone devoured it! Said it was DELICIOUS! And, it was! Highly recommend for something creamy, quick and delicious. Be careful though, had a hard time fitting it all in one pie shell! YUM!



My husband loves this dessert! However, I do make some changes as well. I add lemon juice and lemon zest to the pudding for added zing. I also use heavy whipping cream because I can't stand the artificial taste of frozen whipped topping. I use a deep dish pie plate and make my own graham cracker crust. Also, I only add a spoonful of the cherries in the center on the top for show. With these changes this recipe is great!



This was sooooo easy to make. I used low fat ingredients and still thought it was very tasty.

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Amount Per Serving (8 total)

  • Calories
  • 481 cal
  • 24%
  • Fat
  • 25 g
  • 39%
  • Carbs
  • 60.6 g
  • 20%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 450 mg
  • 18%

Based on a 2,000 calorie diet



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Heath Bar Pie


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Easy Lemon Chiffon Pie