Lemon Berry Pie

• 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

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.

cream cheese, milk, sugar, lemon juice, nondairy whipped topping, graham cracker crumb crust, strawberries, cold milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=459252 (may not work)