Lemon Berry Pie

  Recipe and Photo from Kraft Recipes

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 Tbsp.  milk

1 Tbsp. sugar

2 tsp.  grated lemon zest

1 Tbsp. fresh lemon juice

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 HONEY MAID Graham Pie Crust (I use the 2 extra servings crust.)

1 pt.  (2 cups) strawberries, hulled, halved

2 cups cold milk

2 pkg.  (4-serving size each) JELL-O Vanilla Flavor Instant Pudding

Make It

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.
Rate It!
Jen: 9
Kile: 9.5
Kiley:
Madee: 7.5
Destrie: good