Kraft® Triple-Layer Lemon Pie
This adaptation of alice waters's lemon meringue pie came to the times in a 1987 article in the sunday magazine it takes a little time, but your efforts will be prepare the filling.
Recipe Summary Kraft® Triple-Layer Lemon Pie
Two lemony layers and a third layer of whipped topping make this an easy dessert after a light summer dinner.Ingredients | Lemon Pie Filling Recipes
2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding 2 cups cold milk 1 tablespoon lemon juice 1 (6 ounce) HONEY MAID Graham Pie Crust 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided Directions
Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust. Whisk 1/2 the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP. Refrigerate 3 hours or until set. Size-Wise: This lemony pie is the perfect choice for a spring or summer celebration with friends or family. Triple-Layer Lemon Meringue Pie: Try our meringue-topped version Triple-Layer Lemon Meringue Pie. Substitute: Omit lemon juice and prepare as directed, using JELL-O Pistachio or Vanilla Flavor Instant Pudding. Special Extra: Top with 1/2 cup sliced fresh strawberries just before serving. Special Extra: Garnish with lemon zest. Info | Lemon Pie Filling Recipes prep:
15 mins
additional:
3 hrs
total:
3 hrs 15 mins
Servings:
8
Yield:
8 servings
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