Lemon Berry Pie
- 4 oz. cream cheese
- 1 graham cracker pie crust
- 1 Tbsp. milk
- 1 Tbsp. sugar
- 2 tsp. grated lemon peel
- 1 Tbsp. lemon juice
- 1 (8 oz.) container Cool Whip, thawed
- 1 pt. strawberries, halved
- 2 c. cold milk
- 2 (4 serving size) pkg. Jell-O vanilla or lemon flavor pudding
- Beat the cream cheese, 1 tablespoon milk and sugar in a bowl with a wire whisk until smooth.
- Stir in lemon peel and juice. Stir in 1 1/2 cups of the whipped topping.
- Spread evenly in bottom of the crust.
- Press strawberry halves into cream cheese layer, reserving several for garnish, if desired.
- Pour 2 cups milk into bowl.
- Add pudding mixes.
- Beat with a wire whisk 1 minute or until thickened.
- Gently stir in 1 cup of the whipped topping.
- Spoon over strawberries in the crust.
- Refrigerate 4 hours or until set.
- Garnish with remaining whipped topping and reserved strawberry halves.
- Makes 8 servings.
cream cheese, graham cracker pie crust, milk, sugar, lemon juice, strawberries, cold milk
Taken from www.cookbooks.com/Recipe-Details.aspx?id=563269 (may not work)