Easy-as-Pie Lemon Meringue

Directions

PREHEAT oven to 350°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.

Ingredients

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

Parsed from recipe text (no separate ingredient records).