• Have a 9½ inch pie plate ready. Place the bowl and beater from your mixer into the freezer to chill.

Prepare the crust:

• Place the 3 cups vanilla wafer cookies in a the bowl of a food processor and grind them into fine crumbs. If you don't have a food processor you can also crush the cookies in a large bowl using a potato masher or the bottom of a sturdy drinking glass. 
• Stir the 7 tablespoons butter, melted into the cookie crumbs until the crumbs have thoroughly absorbed the butter.
• Press the butter-crumb mixture into the pie plate, making an even layer across the bottom and up the sides of the plate to the rim. Press the mixture into place firmly and smooth out the edges.
• Cover the pie plate with plastic wrap and refrigerate it for 1 hour.

Prepare the whipped cream:

• When the pie crust has chilled, assemble the bowl and beater on your mixer. Turn the mixer on low and slowly pour in the 1½ cups whipping cream. Increase the speed to medium-high or the highest speed you can go to without cream flying all over the kitchen!
• After about 2 minutes add in the ¼ cup confectioners' sugar and ¼ teaspoon cream of tartar. Beat the mixture for another 2-4 minutes until it has thickened and holds loose peaks. Warm weather may make the whipping process take a little longer.
• Refrigerate 1 cup of the finished whipped cream.
• Pour the 2 teaspoons dried, organic culinary lavender buds into a spice grinder or mini chopper. Pulse the lavender to grind the buds down to a fine consistency.
• Fold the ground lavender into the remaining whipped cream in the bowl.

Prepare the lemon pudding:

• In a medium bowl, combine the 3.4 ounces (1 box) of Jell-O Instant Lemon Pudding & Pie Filling with the 1½ cups cold milk. Whisk it together for 2 minutes. Mix the reserved 1 cup of whipped cream into the pudding.

Assemble the pie:

• Remove the chilled cookie crust from the refrigerator. Pour the lemon pudding mixture into shell and smooth it into an even layer. Spoon the lavender whipped cream onto the top and smooth it evenly. Sprinkle the 1 teaspoon lemon zest over the top.
• Cover the pie with plastic wrap and place it in your fridge. Chill the pie for at least two hours or overnight.
• Slice: Cut slowly trhrough the pudding layer, then press firmly to slice through the crust. Serve the pie while it's cold and oh so refreshing!
• This is a soft pie, so don't let it sit out at room temperature. Keep it covered in the fridge. If traveling with the pie, place it in a cooler with cold packs and add some cushioning around the pie plate to minimize the jostling.