Creamy Strawberry-lemon Squares

• 1 12 cups honey maid honey graham crackers or 1 12 cups finely crushed nabisco graham crackers, finely crushed (about 21 squares)
• 12 cup sugar, divided
• 6 tablespoons butter or 6 tablespoons margarine, softened
• 2 (8 ounce) packages Philadelphia Cream Cheese, softened
• 3 cups cold milk, divided
• 2 (3 1/2 ounce) packages lemon flavor instant pudding and pie filling
• 1 (8 ounce) containercool whip strawberry whipped topping, thawed

1. MIX graham crumbs, 1/4 cup of the sugar and butter until well blended.
2. Press firmly onto bottom of 13x9-inch baking pan to form crust.
3. Set aside.
4. BEAT cream cheese, remaining 1/4 cup sugar and 1/4 cup of the milk in medium bowl with wire whisk until well blended.
5. Spread over crust.
6. POUR remaining 2-3/4 cups milk into large bowl.
7. Add pudding mixes.
8. Beat with wire whisk 2 minutes or until well blended.
9. Pour over cream cheese layer in pan.
10. Let stand 5 minutes or until thickened.
11. Cover with whipped topping.
12. Refrigerate 4 hours or overnight.
13. Cut into 24 squares to serve.
14. Store leftover dessert in refrigerator.

honey, sugar, butter, cream cheese, cold milk, lemon flavor, containercool whip strawberry whipped topping

Taken from www.food.com/recipe/creamy-strawberry-lemon-squares-89037 (may not work)