1 (9 inch) prepared graham cracker crust
1 (3.5 ounce) package lemon flavored Jell-O mix
1 package lemon flavored Jell-O mix
1 package lemon gelatin
1 1/4 cups milk
3 tablespoons butter
2 eggs
1 teaspoon vanilla extract
1 (3 ounce) package instant lemon pudding mix
1 1/2 cups frozen whipped topping, thawed
2 teaspoons lemon extract
In a large bowl, beat graham cracker mix, lemon flavored gelatin, milk, butter, eggs, and vanilla extract. Pour mixture into the crust.
Pour filling into crust. Cover and refrigerate for one hour. Serve at room temperature. Garnish with whipped topping, lemon extract, and lemon extract. Chill for 2 hours. Refrigerate remaining whipped topping for up to one day. Chill remaining whipped topping for up to one day. Shred remaining whipped topping into small chunks.