Layer-after-Layer Lemon Pie

• 1/3 cup strawberry jam
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 Tbsp. sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1-1/2 cups cold milk
• 2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding

1. Spread jam onto bottom of crust.
2. Mix cream cheese and sugar in medium bowl with wire whisk until well blended.
3. Gently stir in 1/2 of the whipped topping.
4. Spread over jam.
5. Pour milk into large bowl.
6. Add dry pudding mixes.
7. Beat with wire whisk 2 minutes or until blended.
8. Gently stir in remaining whipped topping.
9. Spread over cream cheese layer.
10. Refrigerate 4 hours or until set.

strawberry jam, ready, philadelphia cream cheese, sugar, cold milk

Taken from www.kraftrecipes.com/recipes/layer-after-layer-lemon-pie-55666.aspx (may not work)