Triple-Layer Lemon Pie

Hello, sunshine. Three layers—fluffy, creamy and cool—come together in just 30 minutes, then chilled for a lemony delight.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 8 HONEY MAID Honey Grahams, finely crushed
  • ¼ cup sugar
  • ⅓ cup butter or margarine, melted
  • 2 pkg. (4-serving size each) lemon instant pudding mix
  • 2 cups cold milk
  • 1 Tbsp. lemon juice
  • 1 tub (8 oz.) frozen whipped topping, thawed, divided

Nutrition facts

Recipe Tips

1

Heat oven to 375°F.

2

Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.

3

Bake 8 to 10 min. or until lightly browned.  Cool completely.

4

Beat pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups pudding onto bottom of crust.

5

Whisk half the whipped topping into remaining pudding; spread over pudding layer in crust. Top with remaining whipped topping.

6

Refrigerate 4 hours or until firm.