Triple Layer Lemon Meringue Pie

Name: Triple Layer Lemon Meringue Pie
Prep time: 3 min
Total time: 3 min
Ingredients: 2 c cold milk; 2 pkg Jell-o lemon flavor instant pudding & pie filling (4-serving size each); 1 Tbsp lemon juice, fresh; 1 honey graham pie crust (6 oz); 1 tub Cool Whip whipped topping, thawed, divided (8 oz); 2 1/2 c Jet-Puffed miniature marshmallows, divided; 2 Tbsp cold milk

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Prep Time: 3 hours, 15 minutes

Total: 3 hours, 15 minutes

Servings: 8

Cost: $1.72 /serving

Author : Heather Kelley

triple layer lemon meringue pie

Ingredients

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2 c cold milk2 pkg Jell-o lemon flavor instant pudding & pie filling (4-serving size each)1 Tbsp lemon juice, fresh1 honey graham pie crust (6 oz)1 tub Cool Whip whipped topping, thawed, divided (8 oz)2 1/2 c Jet-Puffed miniature marshmallows, divided2 Tbsp cold milk

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Instructions

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Step 1

Pour 2 cups of milk into a large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)

Step 2

Spread 1 1/2 cups of the pudding onto the bottom of the crust; set aside.

Step 3

Add half of the whipped topping to the remaining pudding; stir gently until well blended.

Step 4

Spread over pudding layer in crust.

Step 5

Place 2 cups of the marshmallows in a large microwaveable bowl. Add 2 tablespoons of milk; stir. Microwave on high for 1 1/2 minutes or until marshmallows are completely melted, stirring after 1 minute. Stir until well blended. Refrigerate for 15 minutes or until cooled.

Step 6

Gently stir in whipped topping and spread over the pudding mixture.

Step 7

Refrigerate for 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in the refrigerator.