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

1. Beat cream cheese, 1 Tbsp.
2. milk and the sugar in medium bowl with wire whisk until well blended.
3. Stir in lemon zest and juice.
4. Gently stir in 1-1/2 cups of the whipped topping.
5. Spread evenly onto bottom of crust.
6. Reserve several strawberry halves for garnish.
7. Arrange remaining strawberry halves on cream cheese layer; press gently into cream cheese mixture.
8. Pour 2 cups milk into large bowl.
9. Add dry pudding mixes.
10. Beat with wire whisk 2 min.
11. Let stand 5 min.
12. or until thickened.
13. Gently stir in 1 cup of the remaining whipped topping.
14. Spoon over strawberries in crust.
15. Refrigerate 4 hours or until set.
16. Top with the remaining 1/2 cup whipped topping and the reserved strawberry halves just before serving.
17. 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)