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Easy-as-Pie Lemon 'Meringue'

By: JELL-O

"A lemon gelatin filling topped with a marshmallow meringue makes a simple and delicious lemon meringue pie."

Rate/Review | Read Reviews (5)

Prep Time:
30 Min

Ready In:
5 Hrs

Servings (Help)

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Original Recipe Yield 12 servings

Ingredients

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

Directions

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.
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.
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.