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Triple Layer Lemon Pie


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  • 1 6oz graham cracker pie crust
  • 2 cups cold milk
  • 2 pkg lemon Instant pudding
  • 1 Tablespoon lemon juice
  • 1 8oz tub cool whip thawed



Step 1

pour milk into large bowl
add fry pudding mixes and juice
beat with wire whisk 2 minutes or until well blended
mixture will be thick
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 remaining whipped topping
refrigerate 3 hours or until set
garnish with lemon peel
store leftover pie in refrigerator


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