TRIPLE LAYER LEMON PIE

Where has the summer gone? It is hard to believe that it is already September. On the whole our summer has been mild. It hasn't felt like summer here until the last two weeks. Yesterday we woke up to thunder and some rain. That cooled our temperatures down from the 106 that Janice and I experienced Friday when we went to estate sales to only the 80s. This week the forecast is only for the 80s and maybe low 90s by the end of the week.

I took advantage of the mid 60s this morning and made some whole grain granola bars. (RECIPE) I have needed to make some more for quite a while. By the time I finished though, I was ready to go to the pool with my husband to enjoy the last day for the season. Shame they can't keep it open on the weekends or at least late afternoons while the temps stay warm. But their schedule is Memorial Day Weekend to Labor Day Weekend.

I thought I would share with you today a dessert I made last week.  Fran had us over for cards and asked me if I would like to make the dessert. She knows I enjoy making desserts and she doesn't cook that more any more. Of course I said "yes".  I always like an excuse for making dishes, especially dessert.  

This Triple Layer Lemon Pie was another new one for me, but it looked interesting when I saw it earlier this summer. When I wrote the recipe down, I didn't include where I had found the recipe. Gotta do better about that. I used the sugar - free instant pudding and whipped topped. My gingersnaps that I used for the crust didn't have much sugar in them either....so it is practically calorie free!! Gonna have to make some more gingersnap cookies too as I used the last one I had frozen. (RECIPE) Whole grain gingersnap recipe HERE.

TRIPLE LAYER LEMON PIE

2     pkg. small lemon instant jello pudding - sugar free/fat free
2     cups cold skim milk
1     tablespoon lemon juice
1     tub (8 oz) whipped topping
1     cookie/graham cracker pie crust

Beat pudding mixes, milk, and juice with a whisk for 2 minutes or til thick.

Spread 1-1/2 cups of pudding mix onto the bottom of the crust*.

Whisk half of the whipped topping into the remaining pudding mixture.

Spread over the pudding layer in the crust.

Top with remaining whipped topping.

Refrigerate for 3 hours or until set. I made mine the night before.


* I make my own pie crust using crumbled gingersnap cookies that I make. (Link above for recipe.) I crumble about 8 cookies or enough to make 1-1/4 cups of crumbs. Then melt 1/4 cup of light margarine and add it to the crumbs. I press the crumbs evenly across the bottom and sides of a 8-1/2 inch pie plate. Bake for 8 minutes in a preheated 350 degrees oven. Cool completely before using.