Comida Kraft
Recipe Box

Triple-Layer Lemon Pie

Triple-Layer Lemon Pie is rated 4.276923076923077 out of 5 by 130.
Prep Time
15
min.
Total Time
4
hr.
15
min.
Servings

8 servings

Hello, sunshine. Three layers—fluffy, creamy and cool—come together to make this perfect no-bake pie.

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What You Need

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Make It

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  • Beat pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups onto bottom of crust.
  • Whisk half the COOL WHIP into remaining pudding.
  • Spread COOL WHIP mixture over pudding layer in crust; top with remaining COOL WHIP. Refrigerate 4 hours or until firm.

Size Wise

This lemony pie is the perfect choice for a spring or summer celebration with friends or family.

Special Extra

Top with 1/2 cup sliced fresh strawberries just before serving.

Variation

Omit lemon juice. Prepare using JELL-O Pistachio or Vanilla Flavor Instant Pudding.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 310
Total fat 12g
Saturated fat 9g
Cholesterol 5mg
Sodium 430mg
Carbohydrate 48g
Dietary fiber 0g
Sugars 33g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Excellent dessert, everyone loves it and have had many requests to make it again. Excellent dessert, everyone loves it and have had many requests to make it again. I have made a few changes which seem to help, if using a 10" pie shell I use a total of 3 pkgs of pudding;2 pkg of pudding and 1 1/2 cups milk to help set up better for the first layer. The second layer I use 1 pkg of pudding and 1/2 cup milk and squeeze juice from 1 fresh lemon and mix with whip cream to give it a little more flavor and then top with remaining whip cream. Cutting back on the milk definitely helps the pie set up better. Good luck to all and enjoy!
Date published: 2009-09-03
Rated 4 out of 5 by from I made this pie for Easter. I made this pie for Easter. I read the other comments before I went to the store, or made the pie. I used all brand named products & changed the recipe a little. I used 2 1/2 cups of milk, instead of 3, and used 2 tablespoons of lemon juice, instead of one. The pie set well & had a a nice lemon flavor to it.
Date published: 2009-04-14
Rated 4 out of 5 by from This pie is delicious...however, a word of advice...this pie needs to be frozen after you make it... This pie is delicious...however, a word of advice...this pie needs to be frozen after you make it NOT refrigerated. I put it in the fridge overnight and it still did not set (I noticed alot of reviews with that complaint) I placed it in the freezer and of course it froze but it was very good-almost like an ice cream pie. I will make it again but will freeze it and then let it sit on the counter for a few minutes before serving so the slice will serve nicely.
Date published: 2009-04-15
Rated 3 out of 5 by from I followed the recipe exactly and it was in the refrigerator for 12 hours. I followed the recipe exactly and it was in the refrigerator for 12 hours. When I cut a slice, it was not firm and collapsed on the plate. I did not use the brand Cool Whip but truwhip, found at WalMart, which is 100% natural, gluten-free and no high fructose corn syrup. However, I don't know if that is the cause.
Date published: 2015-08-17
Rated 4 out of 5 by from This is a great, easy recipe. This is a great, easy recipe. I made it in about 10min at most. I've made it again, but using chocolate fudge flavor pudding (needs 2 1/2Cmilk, not 2C as with Lemon flavor) The lemon flavor was cool and refreshing, will be a nice dessert for summer evenings. The chocolate version I made was fabulous, I garnished with mini chocolate chips and my family wolfed it down.
Date published: 2007-04-02
Rated 3 out of 5 by from I rated this only as good, because my top layer ended up being melty-like. I rated this only as good, because my top layer ended up being melty-like. I think I overstirred the cool whip before spreading it on top, so I would make this again and next time make sure I thaw the cool whip in the fridge like they tell you to. Overall, very tasty and even better 2 days later. Not overly sweet or overly lemony or anything. Light.
Date published: 2011-10-18
Rated 5 out of 5 by from This was a quick and easy recipe to make. This was a quick and easy recipe to make. My husband and I loved it. I began thinking of all of the other puddings that I could try with this recipe. Chocolate. Very light and refreshing. I used the reduced fat graham cracker crust. Not too sweet. A light way to top off a Sunday dinner!!! Will definately make it again.
Date published: 2006-08-21
Rated 1 out of 5 by from Like others, my pie DID NOT set up AT ALL! Like others, my pie DID NOT set up AT ALL! I used brand names and followed the instructions. I kept it in the fridge all night and it was as runny as it could be. I cut a piece to try it and couldn't even get the piece out because it was so runny. It tasted fine but was a disaster otherwise. Very disappointed.
Date published: 2009-05-26
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