Triple-Layer Lemon Pie

6 ingredients
7 steps

Ingredients

  • 1-1/4 cups 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

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.

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