1 (8-inch) prepared graham cracker crust
1 (3 oz.) pkg. COOK & SERVE vanilla pudding
1 (3 oz.) pkg. lemon jello
2 1/3 cups water
1/3 cup lemon juice
whipped topping (Cool Whip)

In small saucepan, combine pudding mix and jello. Add water and lemon juice. Stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 2 to 3 minutes longer until slightly thickened. Note: it doesn't thicken very much. I just cook it for 3 minutes. It will look way too runny but it thickens in the refrigerator.

Cool in pan 15 to 20 minutes then pour into crust. Cover and refrigerate for a good 3 hours. Spread whipped topping on top.

Variation: For a light version use reduced-fat graham cracker crust and sugar-free pudding/jello.

Serves 8.

Submitted by: D. Fabro