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Triple-Layer Lemon Meringue Pie

Description Recipe

Yield: 8 servings

2
cups cold milk
2
pkg. (4-serving size 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 Whipped Topping, thawed, divided
2-½
cups JET-PUFFED Miniature Marshmallows, divided
2
Tbsp. cold milk

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 1–½ 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 1–½ min. or until marshmallows are completely melted, stirring after 1 min. Stir until well blended. Refrigerate 15 min. or until cooled. Gently stir in whipped topping; spread over pudding mixture.

REFRIGERATE 3 hours or until set. Top with the remaining ½ cup marshmallows just before serving. Store leftover pie in refrigerator.