Triple-Layer Lemon Meringue Pie
Why I Love This Recipe
Ingredients You'll Need
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
POUR 2 cups milk into large bowl.
Add dry pudding mixes and juice.
Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside.
Add half of the whipped topping to remaining pudding; stir gently until well blended.
Spread over pudding layer in crust.
Place 2 cups of the marshmallows in large microwaveable bowl.
Add 2 Tbsp. milk; stir.
Microwave on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until well blended.
Refrigerate 15 min. or until cooled.
Gently stir in whipped topping; spread over pudding mixture.
REFRIGERATE 3 hours or until set.
Top with the remaining 1/2 cup marshmallows just before serving.
Store leftover pie in refrigerator.
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'CHEF' the Film Cookbook: Recipes from El JefeBy CHEF the Film
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