{NO BAKE} TRIPLE LAYER LEMON PUDDING PIE

YOU’LL NEED:

1 Ready-to-use graham cracker or shortbread crust
2 Boxes (3.4 oz each) lemon instant pudding mix do not prepare
2 C. whole milk
1 Tbsp. fresh lemon juice about 1 lemon
11/2 C. heavy whipping cream
3 Tbsp. powdered sugar

HOW TO MAKE:

1-Combine lemon instant pudding mix, whole milk, and fresh lemon juice in a mixing bowl.
2-Whisk together until pudding is thick (about 2 minutes).
3-Spread 1 1/2 cups onto the prepared crust.
4-Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer, or with a handheld blender, until stiff peaks form. This takes about 5 minutes.
5-Add half of the freshly whipped cream into the remaining lemon pudding mix and whisk together until combined.
6- Spread over the lemon pudding in the pie crust.
7-Top the pie with the remaining whipped cream.
8-Cover with the enclosed lid and let refrigerate for at least 3-4 hours before serving.
9-For best results make the night before and let it sit in the fridge overnight.

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