Triple-Layer Lemon Meringue Pie

• 2 cups cold milk
• 2 (3 1/2 ounce) packages lemon flavor instant pudding and pie filling
• 1 tablespoon lemon juice
• 1 (6 ounce) honey maid graham cracker pie crust (6 oz.)
• 1 (8 ounce) container Cool Whip Topping, thawed, divided
• 2 1/2 cups jet-puffed miniature marshmallows, divided
• 2 tablespoons cold milk

1. POUR 2 cups milk into large bowl.
2. Add dry pudding mixes and juice.
3. Beat with wire whisk 2 minute or until well blended. (Mixture will be thick.)
4. SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside.
5. Add half of the whipped topping to remaining pudding; stir gently until well blended.
6. Spread over pudding layer in crust.
7. Place 2 cups of the marshmallows in large microwaveable bowl.
8. Add 2 tablespoons milk; stir.
9. Microwave on HIGH 1-1/2 minute or until marshmallows are completely melted, stirring after 1 minute Stir until well blended.
10. Refrigerate 15 minute or until cooled.
11. Gently stir in whipped topping; spread over pudding mixture.
12. REFRIGERATE 3 hours or until set.
13. Top with the remaining 1/2 cup marshmallows just before serving.
14. Store leftover pie in refrigerator.

cold milk, lemon flavor, lemon juice, honey, jetpuffed miniature marshmallows, cold milk

Taken from www.food.com/recipe/triple-layer-lemon-meringue-pie-232997 (may not work)