Lemon Berry Pie

• 4 ounces cream cheese softened
• 1 tablespoon milk
• 1 tablespoon sugar
• 2 teaspoons lemon zest grated
• 1 tablespoon lemon juice
• 8 ounces whipped topping, prepared
• 1 each graham cracker pie crust
• 1 pint strawberries hulled, halved
• 2 cups milk cold
• 2 packages instant pudding mix, vanilla

1. BEAT cream cheese, 1 tablespoon milk and sugar in medium bowl with wire whisk until smooth.
2. Stir in lemon peel and juice.
3. Stir in 1 1/2 cups of the whipped topping.
4. Spread evenly in bottom of crust.
5. Press strawberry halves into cream cheese layer, reserving several for garnish, if desired.
6. POUR 2 cups milk into large bowl.
7. Add pudding mixes.
8. Beat with wire whisk 1 minute, Let stand 1 minute or until thickened.
9. Gently stir in 1 cup of the whipped topping.
10. Spoon over strawberries in crust.
11. REFRIGERATE 4 hours or until set.
12. Garnish with remaining whipped topping and reserved strawberry halves.
13. Store leftover pie in refrigerator.

cream cheese, milk, sugar, lemon zest, lemon juice, topping, graham cracker pie crust, strawberries, milk cold, vanilla

Taken from recipeland.com/recipe/v/lemon-berry-pie-40950 (may not work)