Triple-Layer Lemon Pie Recipe

Triple-Layer Lemon Pie Recipe

  • 2 cups cold milk
  • 2 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
  • 1 tablespoon lemon juice
  • 1 (6 ounce) HONEY MAID Graham Pie Crust
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
  1. Pour milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
  2. Spread 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust; top with the remaining whipped topping.
  3. Refrigerate 3 hours or until set. Garnish with lemon peel, if desired. Store leftover pie in refrigerator.
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