Triple-Layer Lemon Pie

2 pkgs. (3.4 oz. each) Jello lemon flavor instant pudding
2 cups cold milk
1 Tbsp. lemon juice
1 Graham Pie Crust (6 oz.)
1 tub (8 oz.) Cool Whip, thawed & divided

Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.

Whisk 1/2 the Cool whip into remaining pudding mixture; spread over pudding layer in crust. Top with remaining Cool Whip. Chill 3 hours or until set.

Meringue Puffs

2 large egg whites, at room temperature
1/4 tsp white vinegar
1/3 cup granulated sugar
1/4 cup powdered sugar, sifted

Preheat over to 175. Line a large baking sheet with foil

Beat the egg white and vinegar with an electric mixer until they turn white and hold soft peaks. While still beating, add the granulated sugar a little at a time. You should now see shiny, bright-white meringue.
Keep beating, gradually adding the powdered sugar.

Drop rounded teaspoonfuls of the sticky meringue onto the baking sheet, scraping the meringue off the teaspoon with another spoon. * You can also put them in a pasty bag or zip-lock bag with a snipped off corner, to make them look a little prettier.

Bake for 1 1/2 hours or until you can easily detach the meringue puffs from the foil. Cool 2 hours.

Makes 36
From Parade

S'more Brownie Squares

12 graham cracker squares
1 box Brownie mix, about 20 ounces (prepared as on the box)
3 cups mini marshmallows
1/2 cup chocolate chips
1/2 t vegetable oil

Preheat oven to 350. Grease a 9x13 baking pan

Line the bottom of the pan with a single layer of graham cracker squares. In a large bowl, prepare the brownie mix according to the directions on the box. Carefully spread the brownie mix evenly over the graham crackers. Bake for about 25 minutes. Do not overbake.

REmove brownies from the oven. Immediately sprinkle with marshmallows, gently press marshmallows into hot brownies. Return to oven and back another 2 minutes or until marshmallows are puffed.

Meanwhile, in a sauce pan, combine the choc chips and oil. Stir over low heat until melted and smooth. Drizzle the melted chocolate over the marshmallows. Cool completely. Cut with a knife dipped in hot water. Makes 24 bars