Kraft® Triple-Layer Lemon Pie

Kraft® Triple-Layer Lemon Pie

10 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    3 h 15 m
Recipe by  KRAFT®

“Two lemony layers and a third layer of whipped topping make this an easy dessert after a light summer dinner.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.
  2. Whisk 1/2 the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP.
  3. Refrigerate 3 hours or until set.

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Reviews (10)

Rate This Recipe
Cat Lady Cyndi
7

Cat Lady Cyndi

This pie is so easy to make yet so good! I make this quite often during the summer, I didn't even know the recipe was on here until today. If you love cool lemon desserts like me, then try this. It's very refreshing and light. You could also use a store-bought pie crust, also. Just fill after the crust is baked and cooled. :)

achamberlain
6

achamberlain

This pie is okay. I used sugar-free fat-free pudding, so I don't think mine set as well as it should have. The top layer tasted great when first made, but not as great once it set.

HUNGRYJOHN
5

HUNGRYJOHN

This one is a inner. So easy. So good. My wife is diabetic, so I used sugar-free pudding and lite Cool Whip. It did fine.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 297 cal
  • 15%
  • Fat
  • 11 g
  • 17%
  • Carbs
  • 45.9 g
  • 15%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 444 mg
  • 18%

Based on a 2,000 calorie diet

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