Triple Layer Lemon Pie

This was in a Jello/Cool Whip magazine

2 C cold milk
2 pkg (4 serving size each) sugar free lemon pudding
1 Tbsp Lemon juice
1 reduced fat graham cracker pie crust
1 tub fat free cool whip

*Pour milk into large bowl. Add pudding mixes and juice. Beat until well blended. (Mixture will be thick.)
*Spread 1 ½ C of the pudding onto crust and set aside.
*Add half of the whipped topping to the remaining pudding, stirring until well blended. Spread over the pudding already in the crust.
*Top with remaining cool whip.
*Chill 3 hours or until set.

Serves 8