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Triple-Layer Lemon Pie
Triple-Layer Lemon Pie

Triple-Layer Lemon Pie

Hello, sunshine. Three layers—fluffy, creamy and cool—come together to make this perfect no-bake pie.
What You Need
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2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
2 cups cold milk
1 Tbsp. fresh lemon juice
1 ready-to-use graham cracker crumb crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
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Let's Make It
1
Beat pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups pudding onto bottom of pie crust.
2
Whisk half the COOL WHIP into remaining pudding. Spread COOL WHIP mixture over pudding layer in crust; top with remaining COOL WHIP.
3
Refrigerate 4 hours or until firm.
Kitchen Tips
Tip 1
Size Wise
This lemony pie is the perfect choice for a spring or summer celebration with friends or family.
Tip 2
Special Extra
Top with 1/2 cup sliced fresh strawberries just before serving.
Tip 3
Variation
Prepare using a ready-to-use reduced-fat graham cracker crumb crust and COOL WHIP LITE Whipped Topping.
Tip 4
Triple-Layer Lemon Meringue Pie
Try our meringue-topped version Triple-Layer Lemon Meringue Pie.
Tip 5
Variation
Omit lemon juice. Prepare recipe using JELL-O Pistachio or Vanilla Flavor Instant Pudding.
Tip 6
Special Extra
Garnish with lemon zest before refrigerating.
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