Easy Lemon "Meringue" Pie

Love lemon meringue pie but don't like making the meringue topping? Try our much easier fluffy marshmallow topping. It's so good you may never make a meringue again!

Let's whip it up

Prep time:

0 min

Total time:

0 h

Servings:

Ingredient list

47 NILLA Wafers, divided
¼ cup plus 2 Tbsp. sugar, divided
¼ cup butter or margarine, melted
2 Tbsp. cornstarch
2½ cups water
2 pkg. (3 oz. each) lemon gelatin
1½ tsp. lemon zest
4 cups miniature marshmallows
¼ cup milk
2 cups thawed frozen whipped topping

Nutrition factsNutrition information

Recipe Tips

Heat oven to 350°F.

Crush 35 wafers; mix with 2 Tbsp. sugar and butter until blended. Press onto bottom and up side of 9-inch pie plate. Bake 5 min.

Mix remaining sugar and cornstarch in medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes and zest; stir 2 min. until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally. Pour into crust.

Microwave marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Refrigerate 15 min. or until completely cooled. Whisk in whipped topping; spread over gelatin layer in crust.

Refrigerate 3 hours or until firm. Garnish with remaining wafers just before serving.