Lemon Pudding Pie Easy Recipe is a delicious pudding pie with a triple layer and requires no baking. And the best thing is that you’ll need only about 15 minutes to prepare this Lemon Pudding Pie.

Although the three different layer pie may give you the impression that it’s a bit complex, it couldn’t be easier to make. Three different layers consist of ONLY three ingredients, whipped topping, milk, and pudding mix. You can also make it easier by purchasing pre-made graham cracker crust at your local grocery store.

Ingredients

• 1½ cups honey graham cracker crumbs (about 12 full sheets)

• ¼ cup granulated sugar

• 6 tbsp unsalted butter, melted

• 8 oz lemon pudding mix (instant)

• 2 cups cold milk

• 8 oz whipped topping (like Cool Whip), thawed

• 1 tbsp lemon extract (optional, for a stronger lemon flavor)

• Fresh strawberries, optional, for garnish

Instructions

1. Make the Crust

• Place graham crackers in a food processor or blender and pulse until finely crushed.

• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.

• Stir until the crumbs are evenly coated.

• Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie pan.

• Refrigerate while you prepare the filling.

2. Prepare the Pudding Filling

• In a large bowl, whisk the lemon pudding mix with the cold milk for about 2 minutes until thickened.

• For extra lemony flavor, whisk in the lemon extract.

3. Layer the Pie

• Spread about 1½ cups of the prepared pudding evenly over the chilled graham cracker crust.

• In another bowl, fold the whipped topping into the remaining pudding until smooth and creamy.

• Spread this mixture evenly over the pudding layer.

• Smooth the top with a clean spatula for an even finish.

4. Chill and Serve

• Refrigerate the pie for at least 3–4 hours, or until fully set.

• Garnish with fresh strawberries or lemon zest before serving for a fresh, colorful touch.

Make Ahead & Storage

• Make Ahead: Can be prepared 1 day in advance and kept refrigerated until serving.

• Refrigerator: Store covered in the fridge for up to 3 days.

• Freezer: Not recommended, as the texture may separate after thawing.

Timing

• Prep Time: 15 minutes

• Chill Time: 3–4 hours

• Total Time: ~3 hours 15 minutes

Pin the image below if you like this Lemon Pie Recipe!

This Mediterranean Pasta Salad Recipe is a simple variation on the classic version of this salad. Some ingredients of the classic Mediterranean Salad include kale, salami and sun-dried tomatoes. I’m sure that this salad will be your new favorite.

With all of the classic ingredients that are inspired by Mediterranean flavors, so I’ve added some unexpected ones. Olives, sun-dried tomatoes and feta cheese is what everyone expects, but we’ve added some salami and baby kale and the flavor is just perfect.

One of the awesome things about this salad is that it can be made in advance because it stays fresh for a long period of time. Kale, feta, and cucumber maintain their texture as they don’t get soggy.

The dressing for Mediterranean salad is my favorite part. Because it’s made out of sun-dried tomatoes infused with olive oil. So all of that tomato deliciousness is mixed with olive oil. Also plenty of red wine vinegar and oregano make this salad just perfect.

Ingredients

• 16 ounces of pasta
• 1 cup of sliced olives, mixed
• 8 ounces of oil reserved sun dried tomatoes
• 6 ounces of sliced salami
• 4 ounces of feta cheese
• 1 diced cucumber
• 5 ounces of baby kale

For the Dressing

• Quarter cup of olive oil. For better flavor use the olive oil from sun dried tomatoes
• Quarter cup of red wine vinegar
• 1 tablespoon of oregano
• 1 lemon, squeezed for the juice
• 3 minced garlic cloves
• Half teaspoon of pepper, or according to your taste
• Half teaspoon of salt

Mediterranean Pasta Salad Recipe

• Whisk the dressing ingredients in a small bowl until they are combined well.
• Pour the dressing ingredients in a large bowl together with pasta salad ingredients and mix them together.

If you have any suggestions on this Mediterranean pasta salad recipe, please leave your comment below.

Chicken Pot Pie Soup Recipe is so easy to make and so rich and creamy, real comfort food. A simple and shortlist of ingredients but packed with flavor, this chicken soup will be loved by everyone. Topped with biscuits, it’s such fun pot pie soup.

Good soup is always good for your tummy, and this creamy chicken soup is my family’s favorite. I hope you all like this recipe, and if you do, I suggest you bookmark this page so you can get this recipe easily. Also, feel free to make your suggestions in the comment section.

Ingredients

• Tablespoon of olive oil
• Half cup of yellow onion, chopped
• Cup of celery, chopped
• 2 Cups of shredded and cooked chicken
• 16 ounces of mixed vegetables, frozen fresh mix of your liking
• One teaspoon of pepper
• 10 ounces of creamy potato soup, condensed
• 10 ounces of chicken soup, condensed
• 2 cups of milk
• Grand biscuits and fresh parsley for the topping

How to make Chicken Pot Pie Soup?

• Pour the olive oil into a large pot over medium heat and add garlic and onion.
• Cook the garlic and onion for 1-2 minutes and add in the chicken, vegetables, celery, pepper, soup containers and milk.
• When it’s done, pour it into the bowls.
• In the meantime, cook the grand biscuits.
• Top the bowls with warm and cooked biscuits and serve.
• You can also top it with some fresh parsley.