Triple-Layer Lemon Meringue Pie

Only fair that I share the lemon after sharing the lime!
Now what makes a lemon meringue pie for Halloween? Well the topping is white marshmallow type of meringue and with that, you can easily make little ghostie pies with it!

I'll post the regular recipe here and then what you do for individual servings is use the small individual graham cracker crusts and then fill them as you would the large one, layering the lemon pudding, and then the lemon pudding mixed with some cool whip and then the marshmallow cool whip meringue. While adding the top, you form a peak with the meringue, either in the middle or towards the top (head of ghost). Then draw a smaller peak to the left and one to the right (hands/arms of ghost). Let these set in the fridge.
When you take them out to eat, you take two chocolate chips and push in the points into the meringue for eye balls. Then you can leave them like that or take some cake decorating gel and draw on little mouths! :)

I made one big pie this time, but when I make it again, I'll be sure and do the smaller ones and decorate as I just explained above and take pics for you all. :)

This is super easy to make!

For now, here is the recipe and a link for it:

Triple-Layer-Lemon-Meringue-Pie

2 cups cold milk
2 packages (4 serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 Tablespoon lemon juice
1 Honey-Maid Graham Cracker Pie Crust (6 ounces)
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed, divided
2 1/2 cups JET-PUFFED Miniature Marshmallows, divided
2 Tablespoons cold milk


POUR 2 cups milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick)

SPREAD 1 1/2 cups of the pudding onto bottom of the crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust. Place 2 cups of the marshmallows in large microwaveable bowl. Add 2 Tablespoons milk; stir. Microwave on HIGH 1 1/2 minutes or until marshamallows are completely melted, stirring after 1 minute. (I only had to heat them 30 seconds as my microwave runs hot so check this after that much time and stir til the marshmallows are melted!) Stir until well blended. Refrigerate 15 minutes or until cooled. (I also put the pie in the fridge so both could keep cool).
Gently stir in whipped topped; spread over pudding mixture. (Stir the rest of the whipped topping with the melted marshmallows it means to say).

REFRIGERATE 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator.

Makes 8 servings, 1 slice each.

--JAZZ IT UP-- Garnish with lemon twists or 1/2 cup sliced strawberries just before serving.


I added more marshmallows when I went to serve each piece, cause can never have enough of those!


I have to say, these are really AWESOME!
I can make true lemon meringue pie from scratch, but this was just too easy and very delicious!

I got the recipe from JELL-O & COOL WHIP
Summer Desserts booklet! :) Also Featuring: JetPuffed and Baker's.