Triple-Layer Lemon Pie

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This delicious layered pie packs the refreshing punch of lemon meringue but lets you skip the tedious task of separating and beating egg whites.

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  • 8
  • Average
  • Average budget

Ingredients

  • 1-1/4 cups graham crumbs
  • 1/4 cup butter , melted
  • 2 pkg. (4-serving size each) Jell-O Lemon Instant Pudding
  • 2 cups cold milk
  • 1 Tbsp. lemon juice
  • 1-1/2 cups thawed Cool Whip Whipped Topping , divided

Preparation

Step 1

Mix graham crumbs and butter; press onto bottom and up side of 9-inch pie plate.


Beat dry pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups onto bottom of crust. Whisk 3/4 cup Cool Whip into remaining pudding; spread over pudding layer in crust. Top with remaining Cool Whip.


Refrigerate 3 hours or until firm.

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SIZE-WISE
This lemony pie is the perfect choice for a spring or summer celebration with friends or family. Remember, each serving is 1/8th of the pie.

SPECIAL EXTRA
Garnish with 1/2 cup sliced fresh strawberries just before serving.

SUBSTITUTE
Prepare using Jell-O Pistachio or Vanilla Instant Pudding.