Mix graham crumbs and butter; press onto bottom and up side of 9-inch pie plate.
Beat dry pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups onto bottom of crust. Whisk 3/4 cup Cool Whip into remaining pudding; spread over pudding layer in crust. Top with remaining Cool Whip.
Refrigerate 3 hours or until firm.
Kraft Kitchen Tips!
This lemony pie is the perfect choice for a spring or summer celebration with friends or family. Remember, each serving is 1/8th of the pie.
Garnish with 1/2 cup sliced fresh strawberries just before serving.
Prepare using Jell-O Pistachio or Vanilla Instant Pudding.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 8 g
Cholesterol 20 mg
Sodium 400 mg
Carbohydrate 40 g
Fibre 1 g
Sugars 27 g
Protein 3 g
8 servings, 1 piece (134 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.