It’s well established that we are lovers of all things lemon. I mean, the Lemon Lava Cake kind of tipped my hand, right? So I decided to give this Layered Lemon Pie a try this week.
It was really lemony, especially after I doubled the called for lemon juice in the original recipe. The kids loved the layers and Matt loved the cool whip topping. I think next time I will try it with a shortbread crust and see how it turns out.
Triple Layer Lemon Pie Recipe
Ingredients
- 2 cups cold milk
- 2 pkg (4 serv size) Lemon Instant Pudding
- 2 T lemon juice
- 1 Graham Cracker Crust
- 8 oz cool whip, thawed & divided
Instructions
- Pour milk into large bowl.
- Add dry pudding mixes and juice.
- Beat with whisk 2 minutes or until well blended.
- Mixture will be thick.
- Spread 1 1/2 cups of pudding onto bottom of crust; set aside.
- Add half of whip topping to remaining pudding; stir gently until well blended.
- Spread over pudding layer in crust.
- Top with rest of whipped topping.
- Refrigerate 3 hours before serving.
Pour milk into large bowl.
Add dry pudding mixes and juice.
Beat with whisk 2 minutes or until well blended. Mixture will be thick.
Spread 1 1/2 cups of pudding onto bottom of crust; set aside.
Add half of whip topping to remaining pudding; stir gently until well blended.
Spread over pudding layer in crust.
Top with rest of whipped topping.
Refrigerate 3 hours before serving.
Doesn’t that look yummy? It was gone in no time flat at my house!