Here's an easy pie to do. I also did a vanilla pudding with caramel sauce on the bottom, toasted pecans and thinly sliced bananas on top of the caramel and nuts. Mmmm. You can get creative.
Triple-Layer Lemon Pie
prep time 15 min total time 3 hr 15 min makes 8 servings, 1 piece (134 g) each
What You Need
1-1/4 cups Honey Maid Graham Crumbs ( I bought 6" prepared Graham cracker crust)
1/4 cup butter, melted
2 pkg. (4-serving size each) Jell-O Lemon Instant Pudding
2 cups cold milk (I used skim milk)
1 Tbsp. lemon juice (could use a little more to make it tangy)
1-1/2 cups thawed Cool Whip Whipped Topping, divided (light cool whip)
MIX graham crumbs and butter; press onto bottom and up side of 9-inch pie plate.
BEAT dry pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups onto bottom of crust. Whisk 3/4 cup Cool Whip into remaining pudding; spread over pudding layer in crust. Top with remaining Cool Whip.
REFRIGERATE 3 hours or until set.
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.
Garnish with 1/2 cup sliced fresh strawberries just before serving.
Prepare using Jell-O Pistachio or Vanilla Instant Pudding.
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Last edited by Terstamper; 05-13-2011 at 07:06 AM..