Lemon Berry Pie

Name: Lemon Berry Pie
Prep time: 30 min
Total time: 270 min
Yield: 10
Ingredients: 8 HONEY MAID Honey Grahams, finely crushed; ¼ cup sugar, divided; ⅓ cup butter or margarine, melted; 4 oz. brick cream cheese, softened; 1 Tbsp. milk; 2 tsp. lemon; 1 tub frozen whipped topping, thawed, divided; 2 cups strawberries, hulled, cut in half; 2 cups milk; 2 pkg. vanilla instant pudding mix

This refreshing pie has fresh strawberries sandwiched between lemony cream cheese and vanilla pudding layers. It’s ideal for any spring gathering.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 10 servings.

Ingredient list

8 HONEY MAID Honey Grahams, finely crushed
¼ cup plus 1 Tbsp. sugar, divided
⅓ cup butter or margarine, melted
4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, softened
1 Tbsp. milk
2 tsp. zest and 1 Tbsp. juice from 1 lemon
1 tub (8 oz.) frozen whipped topping, thawed, divided
2 cups strawberries, hulled, cut in half
2 cups milk
2 pkg. (4-serving size each) vanilla instant pudding mix

Directions

Heat oven to 375°F.

Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom and up side of 9-inch pie plate.

Bake 8 to 10 min. or until lightly browned. Cool completely.

Beat cream cheese, 1 Tbsp. milk and remaining sugar in medium bowl with whisk until blended. Stir in lemon zest and juice. Gently stir in 1-1/2 cups whipped topping. Spread 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 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 firm.

Top with remaining whipped topping and reserved strawberry halves before serving.