Ingredients

Instructions

  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. Spread 1.5 cups of the pudding onto the bottom of the crust.
  3. Gently stir half of the whipped topping into remaining pudding in bowl and spread over pudding layer in crust.
  4. Top with remaining whipped topping.
  5. Refrigerate 3 hours or until set. Garnish with lemon peel, if desired. Store leftover pie in refrigerator.