Lemon berry pie

Yield: 8 servings

Measure 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 \N 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

* - 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.

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