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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.
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