Great frozen/cold pie for hot summer days! We love whipping this up at the beach because it takes all of 5-10 minutes from start to finish; this is also a great recipe for little hands to help with. We made this pie at the beach recently, and I swear Em ended up eating half of it herself! This recipe is originally from kraftfoods.com - it says to keep it in the refrigerator, but I've found it works better to keep it in the freezer and then pull it out a little while before you want to serve it....maybe that has something to do with the insane Georgia heat!
2 small packages Jell-o Lemon Instant Pudding
2 cups cold milk
2 T lemon juice
Graham cracker pie crust
12 oz Cool Whip (original recipe calls for 8...I like a little extra on top)
Beat pudding mixes, milk, and juice with whisk for 2 minutes; pudding will be thick.
Spread 1 1/2 cups into bottom of crust.
Mix 4 oz of Cool Whip into remaining pudding mixture.
Spread into crust.
Spread remaining Cool Whip on top of pie.
Places in refrigerator or freezer for 4 hours, or until firm.
See, I told you -- EASY!
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