Triple-Layer Lemon Meringue Pie

Ingredients

• 6 oz honey maid graham pie crust 
• 2 pkg jell-o lemon flavor pudding instant (4-serving size each)
• 1 Tbsp juice of lemon 
• 2.5 cups marshmallows jet-puffed miniature divided
• 2 cups milk cold
• 2 Tbsp milk cold
• 8 oz cool whip whipped topping divided thawed

Equipment

• bowl
• whisk
• microwave

Directions

1. Pour 2 cups milk into large bowl.
2. Add dry pudding mixes and juice. Beat with wire whisk 2 min. or until well blended. (
3. Mixture will be thick.)
4. Spread 1-1/2 cups of the pudding onto bottom of crust; set aside.
5. Add half of the whipped topping to remaining pudding; stir gently until well blended.
6. Spread over pudding layer in crust.
7. Place 2 cups of the marshmallows in large microwaveable bowl.
8. 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 whipped topping; spread over pudding mixture.
9. Refrigerate 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator.