Lemon berry pie

Lemon berry pie

Ingredients/Components

• sugar - 1 Tbsp
• milk - 1 Tbsp
• cold milk - 2 c
• lemon juice - 1 Tbsp
• grated lemon peel - 2 tsp
• tub Cool Whip whipped topping, thawed - 1 (8
• strawberries, hulled and halved - 1 pt
• prepared graham cracker crumb crust - 1 (6
• Philadelphia brand cream cheese, softened * - 4 oz
• Jell-O vanilla or lemon flavor instant pudding and pie filling - 2 serving

How to make lemon berry pie:

*Helpful Hint: Soften cream cheese in microwave on High 15 to 20 seconds.

Beat cream cheese, 1 tablespoon milk and sugar in medium bowl with wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2 cups of the whipped topping. Spread evenly in bottom of crust. Press strawberry halves into cream cheese layer, reserving several for garnish, if desired.

Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 1 minute or until thickened. Gently stir in 1 cup of the whipped topping. Spoon over strawberries in crust. Refrigerate 4 hours or until set.

Garnish with remaining whipped topping and reserved strawberry halves. Store leftover pie in refrigerator. Makes 8 servings.

To Prepare With Jell-O Sugar-free Pudding: Prepare as directed, using Jell-O vanilla flavor sugar-free instant reduced calorie pudding and pie filling and Cool Whip Lite whipped topping. Substitute light Philadelphia brand Neufchatel cheese for the cream cheese.

Recipe categories: Desserts, Pie, Pies and tarts.