• 12servings
  • 263calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, D
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 35 NILLA Wafers, finely crushed

  2. 2 tablespoons sugar

  3. 1/4 cup butter or margarine, melted

  4. 1/4 cup sugar

  5. 2 tablespoons cornstarch

  6. 2 1/2 cups water

  7. 2 pkg. (4 serving size) JELL-O Brand Lemon Flavor Gelatin

  8. 1 1/2 teaspoons grated lemon peel

  9. 4 cups JET-PUFFED Miniature Marshmallows

  10. 1/4 cup milk

  11. 2 cups thawed COOL WHIP Whipped Topping

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees 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.


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