Triple Layer Lemon Pie

Triple Layer Lemon Pie

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

Directions

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.


Nutrition

Facebook Conversations