Lemon Cream Pie Dip
Yield: about 4½ cups
Ingredients
- 8 ounces cream cheese, softened (see note)
- ¼ cup powdered sugar
- 10 ounces lemon curd (usually found near jelly in the grocery store)
- 8 ounces whipped topping, such as Cool Whip, thawed (see note)
Directions
- Beat the cream cheese and powdered sugar in the bowl of a stand mixer or in a large bowl with a hand mixer until fluffy and smooth, about 2 minutes.
- Add the lemon curd and beat until combined.
- Gently fold in the whipped topping until blended. Serve cold with mini Nilla wafers, graham crackers, fresh fruit or cannoli chips.
Notes
You must use block cream cheese. You can substitute ⅓ less fat block cream cheese if you prefer.
If you want to use homemade whipped cream, follow these instructions: In a cold metal bowl of a stand mixer or in a large cold metal mixing bowl with a hand mixer, use cold beaters to beat 1½ cups cold heavy whipping cream, ¾ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Also feel free to substitute Lite Cool Whip.
If you want to use homemade whipped cream, follow these instructions: In a cold metal bowl of a stand mixer or in a large cold metal mixing bowl with a hand mixer, use cold beaters to beat 1½ cups cold heavy whipping cream, ¾ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Also feel free to substitute Lite Cool Whip.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/08/19/lemon-cream-pie-dip/