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2 c. cold milk 2 (4 serving size) pkg. Jell-O lemon flavor instant pudding and pie filling 1 (6 oz.) Honey Maid graham cracker pie crust 1 (8 oz.) tub Cool Whip, thawed and divided Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread 1 1/2 cups of the pudding onto bottom of crust. Gently stir half of the whipped topping into remaining pudding. Spread over pudding layer in crust. Top with remaining whipped topping. Refrigerate 3 hours or until set. Garnish with lemon peel, if desired. Store leftover pie in refrigerator. Makes 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |