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Triple-Layer Lemon Pie

Triple-Layer Lemon Pie recipe
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photo by:
kraft
recipe by: kraft

What You Need

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

Make It

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.

kraft kitchens tips

Size-Wise
This lemony pie is the perfect choice for a spring or summer celebration with friends or family. Remember, 1 serving is 1/8th of the pie.
Special Extra
Garnish with 1/2 cup sliced fresh strawberries just before serving.
Substitute
Prepare using Jell-O Pistachio or Vanilla Instant Pudding.

nutritional information

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most recent review

"I used chocolate instant pudding as I could not find lemon instant pudding anywhere (except ... read more
reviewed by: cook
on: 4/6/2011
 cook

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