I got this from my MOPS newsletter, but they didn’t cite where they got it before that.
- 2 cups cold milk
- 2 pkgs (4-serving size each) JELL-O Lemon Flavor Instant Pudding and Pie Filling
- 1 tablespoon lemon juice
- 1 Graham Cracker Pie Crust (6 oz)
- 1 tub (8 oz) Cool Whip, thawed
- Pour milk into large bowl. Add dry pudding mixes and lemon juice. Beat with wire whisk for two minutes or until well blended. (The mixture will be thick.)
- Spread 1 and ½ cups of the pudding mixture onto the bottom of the crust, and then set it aside.
- Add half of the Cool Whip to the remaining pudding (still in the bowl), and stir gently until well blended. Spread this over the pudding layer in the crust.
- Top with the remaining Cool Whip that is still in the tub.
- Refrigerate for three hours or until set. (Angie's note here: I actually had it in the refrigerator for about four hours, and although it was mostly set, it kind of fell apart taking it out of the pie pan.)
- Garnish with lemon peel, if desired.
- Store leftover pie in the refrigerator.
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