Lemon Berry Pie

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

1. Beat cream cheese, 1 tablespoon milk and sugar in a medium bowl, using wire whisk until smooth.
2. Stir in lemon peel and juice.
3. Stir in 1 1/2 cups of Cool Whip.
4. Spread evenly in bottom of crust.
5. Press strawberry halves into cream cheese layer. Reserve some for garnish.
6. Pour 2 cups milk into large bowl.
7. Add pudding mixes.
8. Beat with wire whisk 1 minute.
9. Let stand 1 minute or until thickened.
10. Gently stir in 1 cup of Cool Whip.
11. Spoon over berries in crust.
12. Refrigerate 4 hours or until set.
13. Garnish with remaining Cool Whip and reserved berries.
14. Keep covered in refrigerator.

cream cheese, milk, sugar, lemon juice, graham cracker crust, strawberries, cold milk, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=364802 (may not work)