Super Easy Triple Layer Lemon Pie

• cold milk2 cups
• jello instant lemon pudding2

  3 ounce packages

• graham cracker crusts↗6 ounces
• non-dairy whipped topping1

  8 ounce container, thawed & divided

Step-by-step instructions

1. 1

   Pour milk into large bowl. Add dry pudding mixes. Beat with wire wisk 2 minutes or until well blended (mixture will be thick).

2. 2

   Spread 1.5 cups of the pudding onto the bottom of the crust.

3. 3

   Gently stir half of the whipped topping into remaining pudding in bowl and spread over pudding layer in crust.

4. 4

   Top with remaining whipped topping.

5. 5

   Refrigerate 3 hours or until set. Garnish with lemon peel, if desired. Store leftover pie in refrigerator.