Triple-Layer Lemon Pie

Name: Triple-Layer Lemon Pie
Prep time: 30 min
Total time: 270 min
Yield: 10
Ingredients: 8 HONEY MAID Honey Grahams, finely crushed; ¼ cup sugar; ⅓ cup butter or margarine, melted; 2 pkg. lemon instant pudding mix; 2 cups milk; 1 Tbsp. lemon juice; 1 tub frozen whipped topping, thawed, divided

Hello, sunshine. Three layers—fluffy, creamy and cool—come together in just 30 minutes, then chilled for a lemony delight.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 10 servings.

Ingredient list

8 HONEY MAID Honey Grahams, finely crushed
¼ cup sugar
⅓ cup butter or margarine, melted
2 pkg. (4-serving size each) lemon instant pudding mix
2 cups cold milk
1 Tbsp. lemon juice
1 tub (8 oz.) frozen whipped topping, thawed, divided

Directions

Heat oven to 375°F.

Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.

Bake 8 to 10 min. or until lightly browned. Cool completely.

Beat pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups pudding onto bottom of crust.

Whisk half the whipped topping into remaining pudding; spread over pudding layer in crust. Top with remaining whipped topping.

Refrigerate 4 hours or until firm.

Recipe Tips

Size-Wise
This lemony pie is the perfect choice for a spring or summer celebration with friends or family.
Variation
Omit lemon juice and prepare using pistachio or vanilla instant pudding mix.