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Triple-Layer Lemon Pie

Prep Time:

15 min

Total Time:

3 hr 15 min

Makes:

What You Need

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

Make It

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

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.) Spread 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust; top with the remaining whipped topping.

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

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 strawberries just before serving.

Substitute

Prepare as directed, using Jell-O Pistachio or Vanilla Instant Pudding.

K:813v6ec:105516

(9)

Rated

by a cook on 8/13/2008
" I made this pie to celebrate my parents' anniversary. Everyone loved it!"

See All Ratings and Comments

Serving Size = 1 slice (134 g)

Nutritional Information

Calories

290

Total fat

12 g

Saturated fat

7 g

Cholesterol

20 mg

Sodium

450 mg

Carbohydrate

44 g

Dietary fibre

1 g

Sugars

29 g

Protein

3 g

Vitamin A

8 %DV

Vitamin C

0 %DV

Calcium

8 %DV

Iron

4 %DV