Spray a pie pan (I use a 9-inch) with nonstick spray and press the cookie crust evenly along the bottom and slightly up the sides. Place in freezer while preparing the filling.
Briskly whisk the 2 packages of instant pudding mix with the cold milk and whisk for 2 minutes. If desired (stronger lemon flavor) add in the lemon extract here.
With a clean spatula, spread the remaining whipped topping evenly on top.
Chill in the fridge for at least 3 hours.
When ready to serve, warm a very sharp knife under hot water, dry, and then make quick clean cuts to serve.
Updated on April 18, 2020
Originally Posted On: July 27, 2016
Easy Lemon Pudding Pie https://therecipecritic.com/easy-lemon-pudding-pie/