Easter Layered Lemon Strawberry and Cream Cheese Pie

• 13 cup strawberry jam
• 1 (9 inch) prepared graham cracker crusts
• 4 ounces cream cheese, softened
• 1 tablespoon sugar
• 2 (8 ounce) containers Cool Whip Topping, thawed, divided
• 1 12 cups cold milk
• 2 (3 1/2 ounce) packages instant lemon pudding mix

1. Spread jam on bottom of crust.
2. Mix cream cheese and sugar in bowl with wire whisk until smooth.
3. Gently stir 1/2 tub of whipped topping into cream cheese mixture.
4. Spread over jam.
5. Pour milk into large bowl.
6. Add pudding mixes; beat with wire whisk 1 minute or until blended.
7. Gently stir in remaining 1/2 tub whipped topping.
8. Spread over cream cheese layer.
9. Refrigerate 4 hours or until set.
10. Garnish with whipped topping.
11. Makes 8 servings.

strawberry jam, graham cracker crusts, cream cheese, sugar, containers, cold milk

Taken from www.food.com/recipe/easter-layered-lemon-strawberry-and-cream-cheese-pie-117655 (may not work)