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Ingredients:
2 pkg(3.4 oz) lemon instant pudding mix
2 cups cold milk
1 tbsp lemon juice
1 graham cracker pie crust (6 oz)
1 tub (8 oz ) whipped topping, thawed, divided
Directions:
1. Beat pudding mixes, milk and juice with whisk 2 minutes
(Mixture will be thick). Spread 1 1/2 cups onto bottom of crust.
2. Whisk 1/2 the whipped topping into remaining pudding
mixture; spread over pudding layer in crust.
Top with remaining topping.
3. Refrigerate 3 hours or until set.
Makes: 8 Servings
