NO BAKE LEMON DESSERT (PIE)

 

• ½ cup salted butter
• 1¾ cup graham cracker crumbs
• ¼ cup granulated sugar
• 6.8 ounces instant lemon pudding mix
• 2 cups whole or 2% milk
• 1 teaspoon lemon zest
• 8 ounces whipped topping, Cool Whip

Instructions

 

• Place the butter in an 8×8 square glass baking dish and microwave for 30 to 45 seconds to melt butter.
• Add the graham cracker crumbs and sugar directly into the baking dish and mix with the melted butter to combine.
• Press the graham cracker mixture evenly across the bottom of the baking dish and place in the freezer to firm up while preparing pudding.
• In a mixing bowl, whisk together the contents of the pudding packages, milk and lemon zest. Continue whisking until the pudding thickens.
• Scoop 1 cup of pudding from the mixing bowl and spread it evenly over the chilled graham cracker crust.
• Fold ½ of the container of whipped topping (4 ounces) into the remaining pudding in the mixing bowl. Spread this layer of pudding/whipped topping evenly over the pudding layer in the baking dish.
• Gently scoop the remaining whipped topping into the baking dish and spread evenly. Be careful not to mix into the layers below.
• Chill the lemon pie in the refrigerator or freezer until set. Top with lemon zest and serve.