Triple Layer Lemon Pie

By Dottiejk

Ingredients

• 2 cup cold milk
• 2 4 serving packages jello lemon instant pudding/pie fil
• 1 graham cracker crust (8 or 9 in)
• 8 ounce Cool Whip; thawed, divided

Preparation

Step 1

Pour milk into large bowl. Add dry pudding mixes. 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. Gently stir half of
the whipped topping into remaining pudding; spread over pudding layer in
crust. Top with remaining whipped topping.

Refrigerate 3 hours or until set. Store leftover pie in refrigerator.