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Triple layer Lemon Meringue Pie Recipe

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This recipe for Triple layer Lemon Meringue Pie, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JELL-O

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cold milk
2 pkg. (4 serving each) JELL-O Lemon Flavor instant pudding
1 tbsp. lemon juice
1 Honey Maid Graham Pie Crust (6 oz.)
1 tub (8 oz.) Cool Whip, thawed, divided
2 1/2 cups Jet-Puffed Miniature Marshmallows, divided
2 Tbsp. cold milk

Directions:
Directions:
Pour 2 cups milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick). Spread 1 1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust. Place 2 cups of the marshmallows in large microwaveable bowl. Add 2 tbsp. milk; stir. Microwave on high 1 1/2 min. or until marshmallows are completely melted. Stirring after 1 min. Stir until well blended. Refrigerate 15 min. or until cooled. Gently stir in remaining whipped topping; spread over pudding mixture. Refrigerate 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator.

 

 

 

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