Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom and up side of 9-inch pie plate.
3
Bake 8 to 10 min. or until lightly browned. Cool completely.
4
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.
5
Reserve several strawberry halves for garnish. Arrange remaining strawberry halves on cream cheese layer; press gently into cream cheese mixture.
6
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.
7
Refrigerate 4 hours or until firm.
8
Top with remaining whipped topping and reserved strawberry halves before serving.
Recipe Tips
Size-WiseThis colorful berry dessert makes a great treat to share with friends and family.
Variation
Prepare recipe as directed, using lemon instant pudding mix.
Nutrition factsNutrition information
Amount Per Serving
Calories340
% Daily Value
Total Fat 16g
Saturated Fat 11g
Trans Fat 0g
Cholesterol 30mg
Sodium 450mg
Total Carbohydrate 47g
Dietary Fiber 1g
Total Sugars 37g
Includes Added Sugars 15g
Protein 3g
Vitamin D 0%
Calcium 6%
Iron 6%
Potassium 4%
Vitamin A 10%
Vitamin C 20%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.