Lemon berry pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | PHILADELPHIA BRAND Cream Cheese, softened * |
| 1 | tablespoon | Milk |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Grated lemon peel |
| 1 | tablespoon | Lemon juice |
| 8 | ounces | COOL WHIP Whipped Topping, thawed (1 tub) |
| 1 | Prepared graham cracker crumb crust (6 oz) | |
| 1 | pint | Strawberries, hulled, halved |
| 2 | cups | Cold milk |
| 2 | packs | JELL-O Vanilla or Lemon Flavor Instant Pudding and Pie Filling |
Directions
* - Helpful Hint: Soften cream cheese in microwave on HIGH 15-20 seconds.
BEAT cream cheese, 1 tablespoon milk and sugar in medium bowl with wire whisk until smooth. Stir in lemon peel and juice. Stir in 1½ cups of the whipped topping. Spread evenly in bottom of crust. Press strawberry halves into cream cheese layer, reserving several for garnish, if desired.
POUR 2 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute, Let stand 1 minute or until thickened. Gently stir in 1 cup of the whipped topping. Spoon over strawberries in crust.
REFRIGERATE 4 hours or until set. Garnish with remaining whipped topping and reserved strawberry halves. Store leftover pie in refrigerator.
To Prepare with JELL-O Brand Sugar Free Pudding: Prepare as directed above, using JELL-O Vanilla Flavor Sugar Free Instant Reduced Calorie Pudding & Pie Filling and COOL WHIP LITE Whipped Topping. Substitute Light PHILADELPHIA BRAND Neufchatel Cheese for the cream cheese.