Triple-Layer Lemon Meringue Pie - cooking recipe

Ingredients

2 cups cold milk
2 (3 1/2 ounce) packages lemon flavor instant pudding and pie filling
1 tablespoon lemon juice
1 (6 ounce) honey maid graham cracker pie crust (6 oz.)
1 (8 ounce) container Cool Whip Topping, thawed, divided
2 1/2 cups jet-puffed miniature marshmallows, divided
2 tablespoons cold milk

Preparation

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.