Triple Layer Lemon Pie


1 Graham Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Instant Pudding & Pie Filling
1 Tbsp. lemon juice
1 tub (8 oz.) Cool Whip, thawed


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.

This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Yellow


Ellen Zames said...

This is such a pretty pie and it's SOOOO easy. I have to make this one. Thanks for linking up to Sharing Sundays!!


Anita Stafford said...

This is a beautiful pie! I'm saving this recipe too. Thanks for sharing!

The Better Baker said...

Lovely and very simple! My kinda recipe. Thanks for sharing - I can understand why this recipe was most viewed at last week's linky party at ESS. =)

Anonymous said...

When do I use the pie filling?