Easy Lemon “Meringue” Pie Recipe

Easy Lemon “Meringue” Pie Recipe

  • 35 cups NILLA Wafers, crushed
  • 2 tablespoons sugar
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons cornstarch
  • 2 1/2 cups water
  • 2 (3 ounce) packages JELL-O Lemon Flavor Gelatin
  • 1 1/2 teaspoons lemon zest
  • 4 cups JET-PUFFED Miniature Marshmallows
  • 1/4 cup milk
  • 2 cups thawed COOL WHIP Whipped Topping
  1. Heat oven to 350 degrees F.
  2. Mix wafer crumbs, 2 Tbsp. sugar and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 5 min.
  3. Mix remaining 1/4 cup sugar and cornstarch in medium saucepan. Gradually stir in water until well blended. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes and zest; stir until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally. Pour into crust.
  4. Microwave marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until mixture is well blended. Refrigerate 15 min. or until completely cooled. Whisk in COOL WHIP; spread over gelatin mixture. Refrigerate 3 hours or until firm.
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