Kraft® Triple-Layer Lemon Pie
This is the best vegan pumpkin pie recipe made with simple ingredients and easy homemade pie crust!
Recipe Summary Kraft® Triple-Layer Lemon Pie
Two lemony layers and a third layer of whipped topping make this an easy dessert after a light summer dinner.
Ingredients | Pumpkin Pie Filling Recipes Not Pie2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding2 cups cold milk1 tablespoon lemon juice1 (6 ounce) HONEY MAID Graham Pie Crust1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, dividedDirectionsBeat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.Whisk 1/2 the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP.Refrigerate 3 hours or until set.Size-Wise: This lemony pie is the perfect choice for a spring or summer celebration with friends or family.Triple-Layer Lemon Meringue Pie: Try our meringue-topped version Triple-Layer Lemon Meringue Pie.Substitute: Omit lemon juice and prepare as directed, using JELL-O Pistachio or Vanilla Flavor Instant Pudding.Special Extra: Top with 1/2 cup sliced fresh strawberries just before serving.Special Extra: Garnish with lemon zest.Info | Pumpkin Pie Filling Recipes Not Pieprep:
15 mins
additional:
3 hrs
total:
3 hrs 15 mins
Servings:
8
Yield:
8 servings
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