Lemon Berry Pie
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1 Tbsp. milk
- 1 Tbsp. sugar
- 2 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
- 1 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1 ready-to-use graham cracker crumb crust (6 oz.)
- 1 pt. (2 cups) strawberries, hulled, halved Safeway 1 lb For $3.99 thru 02/09
- 2 cups cold milk
- 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
- Beat cream cheese, 1 Tbsp.
- milk and the sugar in medium bowl with wire whisk until well blended.
- Stir in lemon zest and juice.
- Gently stir in 1-1/2 cups of the whipped topping.
- Spread evenly onto bottom of crust.
- Reserve several strawberry halves for garnish.
- Arrange remaining strawberry halves on cream cheese layer; press gently into cream cheese mixture.
- Pour 2 cups milk into large bowl.
- Add dry pudding mixes.
- Beat with wire whisk 2 min.
- Let stand 5 min.
- or until thickened.
- Gently stir in 1 cup of the remaining whipped topping.
- Spoon over strawberries in crust.
- Refrigerate 4 hours or until set.
- Top with the remaining 1/2 cup whipped topping and the reserved strawberry halves just before serving.
- Store leftover pie in refrigerator.
philadelphia cream cheese, milk, sugar, lemon zest, lemon juice, ready, strawberries, cold milk
Taken from www.kraftrecipes.com/recipes/lemon-berry-pie-54798.aspx (may not work)