Triple-Layer Lemon Meringue Pie
  • 2 cups cold milk
  • 2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
  • 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
  1. POUR 2 cups milk into large bowl.
  2. Add dry pudding mixes and juice.
  3. Beat with wire whisk 2 min. 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 Tbsp. milk; stir.
  9. Microwave on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until well blended.
  10. Refrigerate 15 min. 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.