Triple Layer Lemon Pie

(Courtesy of Kraft)

Ingredients:
2 pkgs. (3.4 oz. each) lemon flavor instant pudding
2 c. cold milk
1 Tbsp. fresh lemon juice
1 ready to use graham cracker crumb crust (6 oz.) 
1 tub (8 oz.) frozen whipped topping, thawed, divided

Directions:
Beat pudding mixes, milk and juice with whisk for 2 minutes (pudding will be thick).  Spread 1 1/2 c. pudding onto bottom of pie crust.

Whisk half of the whipped topping into remaining pudding.  Spread whipped topping mixture over pudding layer in crust; top with remaining whipped topping.

Refrigerate 4 hours or until firm.

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