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Triple-Layer Lemon Meringue Pie

Triple-Layer Lemon Meringue Pie recipe
photo by:kraft
time
prep:
15 min
total:
3 hr 15 min
servings
total:
8 servings, one slice each
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what you need

2
cups  cold milk
2
pkg.  (4-serving size each) JELL-O Lemon Flavor Instant Pudding
1
Tbsp.  lemon juice
1
 HONEY MAID Graham Pie Crust (6 oz.)
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2-1/2
cups  JET-PUFFED Miniature Marshmallows, divided
2
Tbsp.  cold milk

Make It

POUR 2 cups milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)

SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust. Place 2 cups of the marshmallows in large microwaveable bowl. Add 2 Tbsp. milk; stir. Microwave on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until well blended. Refrigerate 15 min. or until cooled. Gently stir in whipped topping; spread over pudding mixture.

REFRIGERATE 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator.

Kraft Kitchens Tips

Jazz It Up
Garnish with lemon twists or 1/2 cup sliced strawberries just before serving.
Substitute
Prepare as directed, using JELL-O Pistachio or Vanilla Flavor Instant Pudding & Pie Filling.
K:813v8:105010
RecipeDetail
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