Easy Lemon "Meringue" Pie

Let's whip it up

Prep time:

0 min

Total time:

0 min



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 facts

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.