Two-Ply Strawberry Pie

• 1 whole Prepared Graham Cracker Crust (the Large 10" One)
• _____
• THE BOTTOM LAYER:
• 8 ounces, weight Cream Cheese, Softened
• 1 cup Milk
• 1 Tablespoon Lemon Juice
• 1 box Instand Pudding Mix (3 3/4 Oz) -- I Prefer Coconut But Vanilla, Lemon, Or Cheesecake All Work Well
• _____
• THE TOP LAYER:
• 8 ounces, weight Cream Cheese, Softened
• 1/4 cups Sugar
• 1 cup Frozen Strawberries In Sugar, Thawed In The Refrigerator
• 1/2 teaspoons Vanilla
• 1-1/2 cup Whipped Topping (about 1/2 Of An 8 Oz Container)

1. In a mixing bowl, beat the cream cheese until smooth. In a separate bowl, combine the milk, lemon juice, and pudding. Whisk until thoroughly combined. Slowly add about 1/3 of the mixture to the cream cheese and beat until smooth, scraping the bowl as needed. Slowly add the remaining pudding mixture. Spoon the mixture into the graham cracker crust and smooth out the top. Refrigerate for 30 minutes before preparing the top layer.
2. To prepare the top layer, beat the cream cheese and sugar until smooth (preferably using the whisk attachment on your mixer). The mixture must be absolutely smooth. Slowly add the thawed strawberries and their juice, scraping the bowl as needed. Add the vanilla and continue mixing until combined. Finally, add the whipped topping until just combined. Spoon the mixture on top of the bottom layer and decoratively swirl the top. Refrigerate for at least 4 hours or until the pie has set up completely.
3. For an accompanying story, check out Cooking Ventures at http://cookingventures.blogspot.com

graham cracker crust, weight cream cheese, milk, lemon juice, mix, weight cream cheese, ubc, frozen strawberries, vanilla, topping

Taken from tastykitchen.com/recipes/desserts/two-ply-strawberry-pie/ (may not work)