Triple-Layer Lemon Pie

This Triple-Layer Lemon Pie Recipe is a good one to make in the summer months, because you don’t bake it.  You can use any flavor you like, such as banana cream, chocolate, etc.

Triple-Layer Lemon Pie

Triple-Layer Lemon Pie

2 cups cold milk

2 pkg. (4-serving size each) Jell-O lemon flavor instant pudding & pie filling

1 Honey Maid graham pie crust (6 oz.)

1 tub (8 oz.) Cool Whip whipped topping, thawed, divided

POUR milk into large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended.  (Mixture will be thick.)

SPREAD 1 ½ cups of the pudding onto bottom of crust.  Gently stir half of the whipped topping into remaining pudding; spread over pudding layer in crust.  Top with remaining whipped topping.

REFRIGERATE 3 hours or until set.  Garnish with lemon peel, if desired.  Store leftover pie in refrigerator.

Makes 8 servings

(Recipe for Triple-Layer Lemon Pie was from a ladies magazine)

 

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