Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Easy-as-Pie Lemon "Meringue"




Source of Recipe


kraft recipes






List of Ingredients



• 35 NILLA Wafers, finely crushed
  
• 2 Tbsp. sugar
  
• 1/4 cup (1/2 stick) butter or margarine, melted
  
• 1/4 cup sugar
  
• 2 Tbsp. cornstarch
  
• 2-1/2 cups water
  
• 2 pkg. (4-serving size each) JELL-O Brand Lemon Flavor Gelatin
  
• 1-1/2 tsp. grated lemon peel
  
• 4 cups JET-PUFFED Miniature Marshmallows
  
• 1/4 cup milk
  
• 2 cups thawed COOL WHIP Whipped Topping
  






Instructions



1. PREHEAT oven to 350°F. Mix wafer crumbs, 2 Tbsp. sugar and the butter until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 5 min.; set aside.
   
2. MIX 1/4 cup sugar and the cornstarch in medium saucepan. Gradually add water, stirring until well blended. Bring to boil on medium heat. Boil 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes and lemon peel; stir until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally. Pour into crust.
   
3. 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. Gently stir in whipped topping; spread over gelatin mixture. Refrigerate at least 3 hours or until firm. Store leftover pie in refrigerator.
   






Final Comments


Makes: 12 servings