Triple-Layer Lemon Pie

Directions

1. 1
   Mix graham crumbs and butter; press onto bottom and up side of 9-inch pie plate.
2. 2
   Beat dry pudding mixes, milk and juice with whisk 2 min.
3. 3
   (Pudding will be thick.)
4. 4
   Spread 1-1/2 cups onto bottom of crust.
5. 5
   Whisk 3/4 cup Cool Whip into remaining pudding; spread over pudding layer in crust.
6. 6
   Top with remaining Cool Whip.
7. 7
   Refrigerate 3 hours or until firm.