Lemon Strawberry Squares

• 1 12 cups graham crackers, crushed
• 14 cup sugar
• 6 tablespoons butter (not margarine)
• 2 (8 ounce) packages cream cheese, softened
• 14 cup milk (whole)
• 14 cup sugar
• 2 (4 ounce) packagesinstant jello lemon pudding & pie filling
• 2 34 cups milk
• 1 (8 ounce) container strawberry Cool Whip
• fresh strawberries, thin lemon slices, and a fresh mint sprig

1. Crust -- Melt the butter (I just melted mine in the microwave for 1 minute) and mix with the crushed graham crackers crumbs (I bought them already ground, or you can grind your own) and the sugar.
2. Mix well and press in the bottom of a 13x9" pan.
3. Even though there is butter in the crust, I still spray with a non stick spray such as Pam, to make sure it doesn't stick.
4. Press the crust down well (just on the bottom, no sides).
5. Layer 1 -- Beat the softened cream cheese, sugar, and milk until smooth and creamy.
6. If you want more flavor 1/2 teaspoon lemon zest can be added at this point but is not necessary.
7. Spread over the graham cracker crust and smooth out so it is nice and even.
8. Layer 2 -- Mix the 2 3/4 cup cold milk with the pudding mix and whisk well until it is all incorporated and the pudding begins to thicken.
9. Pour over the cream cheese mixture.
10. Again smooth out, so it is nice and even.
11. Refrigerate for 10-15 minutes just until the pudding begins to set.
12. Layer 3 -- Topping.
13. Spread the cool whip over pudding mix, again smoothing it out.
14. Cover well with plastic wrap and refrigerate 4-24 hours.
15. Garnish and Serve -- Cut in pretty squares and garnish.
16. I like to use a lemon slice cut in half and a strawberry both dipped in sugar and a mint sprig.
17. A light summer dessert!
18. ENJOY.

graham crackers, sugar, butter, cream cheese, milk, sugar, packagesinstant jello lemon pudding, milk, fresh strawberries

Taken from www.food.com/recipe/lemon-strawberry-squares-427252 (may not work)