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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