TRIPLE LAYER LEMON PIE

 2 pkg (3.4-oz each) instant sugar-free lemon-flavored pudding mix

2 cups cold reduced-fat milk
1 tbsp lemon juice
1 (6-oz) ready-to-use graham cracker pie crust*
1 carton (8-oz) sugar-free frozen whipped topping, thawed, divided

Beat pudding mix, milk, and lemon juice together with a whisk for 2 minutes. Mixture should be thick. Spread 1 1/2 cups over the bottom of the crust.

Whisk half the whipped topping into the remaining pudding mixture and spread over the layer already in the pie crust.

Spread the remaining whipped topping over the second layer.

Refrigerate at least 4 hours before cutting to serve.

*Only you know what your blood sugar can take. If you cannot use a ready-to-use graham cracker crust, make a regular, sugar-free crust or make your own crumb crust using sugar-free shortbread cookies, crushed, with some melted butter to form a crumb crust.

Photo: Courtesy of Kraft Foods

Note: It is best for diabetics to make desserts when they can share with others. Only 1 serving for the diabetic!