Pour Milk into large bowl. Add dry pudding mix and lemon juice. Beat with wire whisk 2min or until well blended.
Spread 1-1/2 cups of the pudding onto bottom of crust set aside. Add half of the whipped topping to remaining pudding. Stir gently until well blended. Spread over pudding layer in crust. Top with remaining whipped topping.
Refrigerate 3 hours.
Originally Submitted
9/8/2012
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