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