Lemon Berry Pie

Name: Lemon Berry Pie
Ingredients: 4 ounces reduced-fat cream cheese; 1 tablespoon plus 1 cup cold fat-free milk; 1 tablespoon sugar; 1 tablespoon lemon juice; 2 teaspoons grated lemon peel; 2-1/4 cups reduced-fat whipped topping, divided; 1 reduced-fat graham cracker crust (8 inches); 1 pint fresh strawberries; 1 package (3.4 ounces) instant lemon pudding mix

9 ingredients

2 steps

Ingredients

4 ounces reduced-fat cream cheese
1 tablespoon plus 1 cup cold fat-free milk
1 tablespoon sugar
1 tablespoon lemon juice
2 teaspoons grated lemon peel
2-1/4 cups reduced-fat whipped topping, divided
1 reduced-fat graham cracker crust (8 inches)
1 pint fresh strawberries
1 package (3.4 ounces) instant lemon pudding mix

Directions

1

In a small bowl, combine the cream cheese, 1 tablespoon milk and sugar until blended. Add lemon juice and lemon peel; mix well. Fold in 1-1/2 cups whipped topping. Carefully spread into crust. Set aside 4 strawberries. Cut remaining strawberries in half and place over cream cheese mixture.
2

In a bowl, place the remaining milk; whisk in pudding mix for 2 minutes or until thickened. Fold in 1/2 cup whipped topping. Spoon over strawberries. Cover and refrigerate for at least 2 hours. Garnish with remaining whipped topping and reserved strawberries.