Triple-Layer Lemon Pie

By dlgates60

Ingredients

• 1-1/4 cups Honey Maid Graham Crumbs
• 1/4 cup butter, melted
• 2 pkg. (4-serving size each) Jell-O Lemon Instant Pudding
• 2 cups cold milk
• 1 Tbsp. lemon juice
• 1-1/2 cups thawed Cool Whip Whipped Topping, divided

Preparation

Step 1

MIX graham crumbs and butter; press onto bottom and up side of 9-inch pie plate.

BEAT dry pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups onto bottom of crust. Whisk 3/4 cup Cool Whip into remaining pudding; spread over pudding layer in crust. Top with remaining Cool Whip.

REFRIGERATE 3 hours or until set.