Chocolate and Lemon Pudding Pie

 

“There are a lot of flavours for Jell-o pudding, the two we use here Lemon and Chocolate, may see like odd couples, but wait till you taste the combination.”

 

Preparation time: 15 minutes

Total time: 3 hours, 30 minutes (including refrigeration time)

 

1 ¼ (312.5 ml) cups baking crumbs, your brand choice

¼ cup (62.5 ml) non-hydrogenated margarine, melted

1 ½ cup (375 ml) cold milk

1 package (2 serving size) Jell-O Chocolate Instant Pudding

1 package (2 serving size) Jell-O Lemon Instant Pudding

2 cups (500 ml) thawed whipped topping, divided

 

Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).  Mix baking crumbs and margarine and then press the mixture firmly onto the bottom and sides of 9 inch pie plate and then bake in oven for 8 minutes.  Take out and let cool.

 Pour milk into large bowl.  Add dry pudding mix from both packages; beat with wire whisk for 2-3 minutes, until it’s well blended.  Spoon half the pudding mixture into the pie crust.  Gently stir 1 cup of the whipped topping into the remaining pudding and then spoon onto the top of the pudding layer in the pie crust.

Top with the remaining 1 cup of whipped topping and then refrigerate for at least 3 hours, and store it in the refrigerator when not in use.

Makes 10 slices per pie