Two lemony layers and a third layer of whipped topping make this an easy dessert after a light summer dinner.
Ingredients
- 2 , 3.4 ounce
- 2 cups cold milk
- 1 tablespoon lemon juice
- 1 , 6 ounce
- 1 , 8 ounce
Instructions
-
1
Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.
-
2
Whisk 1/2 the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP.
-
3
Refrigerate 3 hours or until set.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Slow Cooker Chicken and Noodles
This chicken and noodles recipe made in the crockpot is a wonderfully easy soup to cook while at work or on a busy day. It can be made more soupy with added broth, or sometimes I like to thicken the liquid with a little water and cornstarch mixture and let it cook until thickened. Then it is good served over mashed potatoes!
Rugelach III
A melt in your mouth cookie with an apricot filling that people beg for every year.
Pomegranate Cranberry Sauce/Relish
A fresh and simple alternative to canned cranberry sauce. Made with fresh cranberries, this recipe pairs wonderfully over toasted bread and meats! If you find sauce is too thick, you may add water, 1/4 cup at a time, or as needed. Enjoy!