A triple layer lemon pie that is a cool and delicious dessert perfect for the summer months. Great for barbecues, potlucks, family gatherings and holidays.
Course Dessert
Keyword Dessert, instant pudding,, lemon pie
Prep Time 15 minutesminutes
Total Time 6 hourshours15 minutesminutes
Servings 10people
Author Gina Abernathy
Ingredients
1 1/2cupsgraham crackers, finely crushed
6tablespoonsbutter, melted
1/3 cupsugar
28oz.cream cheese, softened
23.4 ounce boxeslemon instant pudding mix
3cupswhole milk
1/3 cupsugar
16ouncesCool Whip
Instructions
Crust: In a food processor, blend graham crackers until crackers are crumbs.
In a bowl, combine graham cracker crumbs, melted butter, and 1/3 cup sugar. Mix until well blended.
Press into a greased 8.5" x 11" baking dish. Bake at 350 degrees for 8 minutes. Let cool completely.
Filling: In a stand mixer, cream (8 ounces) cream cheese until smooth. Sprinkle in the pudding mix until blend with the cream cheese. Slowly add milk. Blend until smooth. Let stand for about 5 minutes to thicken. Pour over crust.
Topping: In a stand mixer, beat (8 ounces) cream cheese until smooth. Add 1/3 cup sugar and mix until combined. Fold in Cool Whip. Gently spread on top of the pudding layer. Refrigerate for 6-8 hours or overnight.