Let's whip it up
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Love lemon meringue pie but don't like making the meringue topping? Try our much easier fluffy marshmallow topping. It's so good you may never make a meringue again!
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Heat oven to 350°F.
Crush 35 wafers; mix with 2 Tbsp. sugar and butter until blended. Press onto bottom and up side of 9-inch pie plate. Bake 5 min.
Mix remaining sugar and cornstarch in medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes and zest; stir 2 min. until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally. Pour into crust.
Microwave marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Refrigerate 15 min. or until completely cooled. Whisk in whipped topping; spread over gelatin layer in crust.
Refrigerate 3 hours or until firm. Garnish with remaining wafers just before serving.
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