"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
2 small pkgs Lemon Instant Pudding Mix 6 oz prepared Graham Cracker Pie Crust 2 C cold Milk 8 oz Cool Whip, divided
Pour milk into a large bowl. Add pudding mixes; beat for two minutes. Spread 1 1/2 cups of the pudding onto bottom of crust. Gently stir about a cup of Cool Whip into remaining pudding; spread over pudding layer in crust. Top with remaining Cool Whip. Refrigerate for three hours. Garnish with lemon peel, if desired.
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