Triple Layer Lemon Meringue Pie Recipes

KRAFT® TRIPLE-LAYER LEMON PIE

Steps:

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

TRIPLE LAYER LEMON MERINGUE PIE

Steps:

• 1. Pour 2 cups of milk into a large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
• 2. Spread 1 1/2 cups of the pudding onto the bottom of the crust; set aside.
• 3. Add half of the whipped topping to the remaining pudding; stir gently until well blended.
• 4. Spread over pudding layer in crust.
• 5. Place 2 cups of the marshmallows in a large microwaveable bowl. Add 2 tablespoons of milk; stir. Microwave on high for 1 1/2 minutes or until marshmallows are completely melted, stirring after 1 minute. Stir until well blended. Refrigerate for 15 minutes or until cooled.
• 6. Gently stir in whipped topping and spread over the pudding mixture.
• 7. Refrigerate for 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in the refrigerator.

TRIPLE LEMON PIE

Steps:

• Preheat oven to 350 degrees F.
• Follow package instructions for unrolling pie crusts. Press the dough into a 9-inch tart pan, cut off any overhang. Prick bottom and side of crust with a fork. Bake on baking sheet in preheated oven for 15 minutes, or until golden.
• While pie crust is baking, whisk together pudding mix, egg yolks, sugar, lemonade and lemon zest until pudding mix is dissolved. Pour into a medium saucepan and bring to full boil over medium heat, stirring constantly (about 10 minutes). Let cool 5 minutes, stirring occasionally.
• Pour the filling into cooled tart shell topping. Let cool completely in refrigerator until set.
• Serve with fresh berries and whipped topping.

TRIPLE-LAYER LEMON MERINGUE PIE RECIPE - (4.6/5)

Steps:

• 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 1-1/2 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 1-1/2 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. REFRIGERATE 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator.

TRIPLE-LAYER LEMON MERINGUE PIE

Steps:

• POUR 2 cups milk into large bowl.
• Add dry pudding mixes and juice.
• Beat with wire whisk 2 minute or until well blended. (Mixture will be thick.)
• SPREAD 1-1/2 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 tablespoons milk; stir.
• Microwave on HIGH 1-1/2 minute or until marshmallows are completely melted, stirring after 1 minute Stir until well blended.
• Refrigerate 15 minute or until cooled.
• Gently stir in whipped topping; spread over pudding mixture.
• REFRIGERATE 3 hours or until set.
• Top with the remaining 1/2 cup marshmallows just before serving.
• Store leftover pie in refrigerator.

LAYERED LEMON PIE

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for at least 15 minutes before serving.

TRIPLE LAYER LEMON PIE RECIPE

Steps:

• pour milk into large bowl add fry pudding mixes and juice beat with wire whisk 2 minutes or until well blended mixture will be thick spread 1 1/2 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 top with remaining whipped topping refrigerate 3 hours or until set garnish with lemon peel store leftover pie in refrigerator

TRIPLE-LAYER LEMON PIE

Steps:

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