Kraft's triple-layer lemon pie is an easy to make recipe that uses Jell-O lemon-flavor instant pudding and requires no baking. Food Network's Sandra Dee also has a triple lemon pie recipe that uses a cook-and-serve lemon pudding and a store-bought unroll-and-bake pie crust.
To make the Kraft triple-layer lemon pie, combine 2 3.4-ounce packages of the lemon Jell-O pudding with 2 cups of cold milk and 2 tablespoons of lemon juice, and then whisk for two minutes. Take a ready-made graham cracker pie crust, and spread 1 1/2 cups of the pudding mixture into the bottom. Whisk 1/2 of one 8-ounce tub of Cool Whip into the remaining pudding, spread this in an even layer over the first pudding layer, and then top with the remaining Cool Whip. Refrigerate for four hours, and then serve.
Sandra Dee's recipe begins by baking the store-bought pie crust for 15 minutes at 350 degrees. While the crust is baking, whisk together 1 4.3-ounce package cook-and-serve lemon pudding, 1/4 cup sugar, 4 egg yolks, 3 cups of lemonade and 2 teaspoons of lemon zest until the pudding dissolves. In a saucepan, bring the mixture to a boil for 10 minutes, stirring constantly, and then let it cool for five minutes while stirring occasionally. Pour the filling into the pie crust, and let it cool in the refrigerator until set. Top it with berries and whipped cream, and then serve.