Triple-Layer Lemon Pie

Ingredients

• 6 oz ready-to-use graham cracker crumb crust 
• 6.8 oz jell-o lemon flavor pudding instant
• 1 Tbsp juice of lemon 
• 2 cups milk cold
• 8 oz cool whip whipped topping divided thawed

Equipment

• bowl
• whisk

Directions

1. Beat pudding mixes, milk and juice in medium bowl with whisk 2 min. (Pudding will be thick.)
2. Spread 1-1/2 cups onto bottom of crust.
3. Whisk half the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP.
4. Refrigerate 4 hours or until firm.