Layered Lemon Pie


2 cups cold milk

2 package (4 serving size each) jello lemon flavored instant pudding

1 tbsp lemon juice

1 graham pie crust (6 oz)

1 tub of whipped topping (thawed)


Combine the milk and pudding for 2 minutes

Spoon 1 1/2 cups of pudding onto the bottom of the pie crust

Add 1/2 of the whipped topping to remaining pudding and stir until blended

Spread mixture over pudding layer on crust

Top with remaining whipped topping

Place in the fridge for 3 hours and garnish with lemon peel