Super Easy Triple Layer Lemon Pie
- Reviews 3
Ready In: 3 hrs 15 mins
Serves: 8
Ingredients
- 2 cups cold milk
- 2 (3 ounce) packages jello instant lemon pudding
- 6 ounces graham cracker pie crusts
- 1 (8 ounce) container non-dairy whipped topping, thawed & divided
Directions
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire wisk 2 minutes or until well blended (mixture will be thick).
- Spread 1.5 cups of the pudding onto the bottom of the crust.
- Gently stir half of the whipped topping into remaining pudding in bowl and 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off