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Easy Lemon "Meringue" Pie

Prep Time:

30 min

Total Time:

5 hr

Makes:

12 servings

What You Need!

35 NILLA Wafers, crushed (about 1-2/3 cups)

1/4 cup plus 2 Tbsp. sugar, divided

1/4 cup (1/2 stick) butter or margarine, melted

2 Tbsp. cornstarch

2-1/2 cups water

2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin

1-1/2 tsp. lemon zest

4 cups JET-PUFFED Miniature Marshmallows

1/4 cup milk

2 cups thawed COOL WHIP Whipped Topping

Make It!

HEAT oven to 350°F.

MIX wafer crumbs, 2 Tbsp. sugar and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 5 min.

MIX remaining sugar and cornstarch in medium saucepan. Gradually stir in water until well blended. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes and zest; stir until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally. Pour into crust.

MICROWAVE marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until mixture is well blended. Refrigerate 15 min. or until completely cooled. Whisk in COOL WHIP; spread over gelatin mixture. Refrigerate 3 hours or until firm.

Kraft Kitchens Tips

Cooking Know-How

The best way to thaw frozen COOL WHIP Whipped Topping is in its container in the refrigerator. An 8-oz. tub will thaw in 4 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.

Size-Wise

Dessert can be a part of a balanced diet, but remember to keep tabs on portions.

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