Triple Layer Lemon Pie

By á-3646

Ingredients

• 2 cups cold milk'1 4 serving size packages lemon instant pudding and pie filling
• 1 tbsp lemon juice
• 1 graham pie crust
• 1 8 oz tub cool whip, thawed

Preparation

Step 1

Pour milk into large bowl. Add dry 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 cool whip to remaining pudding; stir gently until well blended. Spread over pudding layer in crust; top with remaining cool whip.

Refrigerate 3 hours or until set. Garnish with lemon peel. Store leftover pie in refrigerator.