Lemon Berry Pie

• 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

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.

cream cheese, cold fatfree, sugar, lemon juice, topping, graham cracker crust, fresh strawberries

Taken from www.tasteofhome.com/recipes/lemon-berry-pie/ (may not work)