Easy-as-Pie Lemon Meringue

• 35 vanilla wafers, finely crushed
• 2 Tbsp. sugar
• 1/4 cup (1/2 stick) butter or margarine, melted
• 1/4 cup sugar
• 2 Tbsp. cornstarch
• 2-1/2 cups water
• 2 pkg. (4-serving size each) JELL-O Lemon Flavor Gelatin
• 1-1/2 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
• 4 cups JET-PUFFED Miniature Marshmallows
• 1/4 cup milk
• 2 cups thawed COOL WHIP Whipped Topping

1. Preheat oven to 350F.
2. Mix wafer crumbs, 2 Tbsp.
3. sugar and the butter until well blended.
4. Press firmly onto bottom and up side of 9-inch pie plate.
5. Bake 5 min.
6. ; set aside.
7. Mix 1/4 cup sugar and the cornstarch in medium saucepan.
8. Gradually add water, stirring until well blended.
9. Bring to boil on medium heat.
10. Boil 8 min., stirring constantly.
11. Remove from heat.
12. Add dry gelatin mixes and lemon zest; stir until gelatin is completely dissolved.
13. Refrigerate 1 hour or until slightly thickened, stirring occasionally.
14. Pour into crust.
15. Microwave marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min.
16. or until marshmallows are completely melted, stirring after 1 min.
17. Stir until mixture is well blended.
18. Refrigerate 15 min.
19. or until completely cooled.
20. Gently stir in whipped topping; spread over gelatin mixture.
21. Refrigerate at least 3 hours or until firm.
22. Store leftover pie in refrigerator.

vanilla wafers, sugar, butter, sugar, cornstarch, water, gelatin, lemon zest, jetpuffed miniature marshmallows, milk

Taken from www.kraftrecipes.com/recipes/easy-as-pie-lemon-meringue-91726.aspx (may not work)