Super Yummy and Quick Lemon Pie

I recently had this pie at a MOPS meeting, and just had to share the recipe after everyone at Easter dinner said they preferred it over the Chocolate Silk Pie from Marie Callendar. Knowing how much everyone in my family likes that one, I thought that meant that the lemon pie definitely got two thumbs up. I'm already planning to make a couple of them for Noah's First Communion Open House.

I got this from my MOPS newsletter, but they didn't cite where they got it before that.



Ingredients:

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

Directions:

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 1/2 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.

Photo from FreeFoto.com