Triple-Layer Lemon Pie

1. 1

   Beat pudding mixes, milk, and juice with whisk 2 minutes.

2. 2

   Mixture will be thick.

3. 3

   Spread 1 1/2 cups onto bottom of crust.

4. 4

   Whisk 1/2 the Cool Whip into remaining pudding mixture; spread over pudding layer in crust.

5. 5

   Top with remaining Cool Whip.

6. 6

   Refrigerate 3 hours or until set.

7. 7

   For a special garnish, top with 1/2 cup sliced fresh strawberries or lemon zest just before serving.Variation: Substitute Jello-O Pistachio or Vanilla Flavor Instant Pudding, omit lemon juice, and prepare as directed.Each serving provides: 4%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 2%DV iron.Nutrition Information per Serving (using reduced-fat crust, Cool Whip Lite): 280 calories, 9g total fat, 4.5g saturated fat, less than 5mg cholesterol, 430mg sodium, 49g carbohydrate, 0g dietary fiber, 32g sugars, 3g protein, 4%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 2%DV iron.

* Per serving · 4 servings · Values may vary.

No additional tips available.