Preparation:
Combine graham cracker crumbs, butter or margarine and chopped nuts in mixing bowl. Spread half of crumb mixture in bottom of 8x8-inch buttered pan and press firmly. In a double boiler, melt marshmallows in milk; cool to room temperature. Do not allow to thicken. Fold non-dairy whipped topping into marshmallow mixture. Gently spread half the marshmallow mixture over crumbs. Mix pie filling with lemon juice and spread over marshmallow mixture. Layer with remaining marshmallow mixture and top with remaining graham cracker crumb mixture. Refrigerate overnight before serving. |
