Lemon Berry Pie

Name: Lemon Berry Pie
Ingredients: 4 oz. Philadelphia brand cream cheese, softened *; 1 Tbsp. milk; 1 Tbsp. sugar; 2 tsp. grated lemon peel; 1 Tbsp. lemon juice; 1 (8 oz.) tub Cool Whip nondairy whipped topping, thawed; 1 prepared graham cracker crumb crust (6 oz.); 1 pt. strawberries, hulled and halved; 2 c. cold milk; 2 (4 serving size) pkg. Jell-O vanilla or lemon flavor instant pudding and pie filling

10 ingredients

12 steps

Ingredients

4 oz. Philadelphia brand cream cheese, softened *
1 Tbsp. milk
1 Tbsp. sugar
2 tsp. grated lemon peel
1 Tbsp. lemon juice
1 (8 oz.) tub Cool Whip nondairy whipped topping, thawed
1 prepared graham cracker crumb crust (6 oz.)
1 pt. strawberries, hulled and halved
2 c. cold milk
2 (4 serving size) pkg. Jell-O vanilla or lemon flavor instant pudding and pie filling

Directions

1

Beat cream cheese, 1 tablespoon milk and sugar in medium bowl, using wire whisk until smooth.
2

Stir in lemon peel and juice. Stir in 1 1/2 cups of the whipped topping.
3

Spread evenly in bottom of crust.
4

Press strawberry halves into cream cheese layer, reserving several for garnish, if desired.
5

Pour 2 cups milk into large bowl.
6

Add pudding mixes.
7

Beat with wire whisk 1 minute. Let stand 1 minute or until thickened.
8

Gently stir in 1 cup of the whipped topping.
9

Spoon over strawberries in crust. Refrigerate 4 hours or until set.
10

Garnish with remaining whipped topping and reserved strawberry halves.
11

Store leftover pie, covered, in refrigerator.
12

Makes 8 servings.