Ingredients

1-1/4 cups HONEY MAID Graham Crumbs
1/4 cup butter, melted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Instant Pudding
1 Tbsp. lemon juice
1-1/2 cups thawed COOL WHIP Whipped Topping, divided 
 

Just Follow Our Simple Steps

1. MIX graham crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate.

2. POUR milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 min. or until well blended.(Mixture will be thick.)

3. SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside.

4. ADD half of the whipped topping to remaining pudding; stir gently until well blended.

5. SPREAD over pudding layer in crust; top with the remaining whipped topping.

6. REFRIGERATE 3 hours or until set. Garnish with lemon peel, if desired. Store leftover pie in refrigerator.