Triple-Layer Lemon Meringue Pie – a delicious recipe with cold milk, lemon flavor, lemon juice, honey, jet-puffed miniature marshmallows, cold milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
POUR 2 cups milk into large bowl.
2
Add dry pudding mixes and juice.
3
Beat with wire whisk 2 minute or until well blended. (Mixture will be thick.)
4
SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside.
5
Add half of the whipped topping to remaining pudding; stir gently until well blended.
6
Spread over pudding layer in crust.
7
Place 2 cups of the marshmallows in large microwaveable bowl.
8
Add 2 tablespoons milk; stir.
9
Microwave on HIGH 1-1/2 minute or until marshmallows are completely melted, stirring after 1 minute Stir until well blended.
10
Refrigerate 15 minute or until cooled.
11
Gently stir in whipped topping; spread over pudding mixture.
12
REFRIGERATE 3 hours or until set.
13
Top with the remaining 1/2 cup marshmallows just before serving.
14
Store leftover pie in refrigerator.
171
kcal
Calories
4
g
Fat
32
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups cold milk, 2 (3 1/2 ounce) packages lemon flavor instant pudding and pie filling, 1 tablespoon lemon juice, 1 (6 ounce) honey maid graham cracker pie crust (6 oz.), and more.
Yes, Triple-Layer Lemon Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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