Lemon Cheese Squares - cooking recipe

Ingredients

15 whole graham crackers, broken in half
2 (8 oz.) pkg. cream cheese, softened
3 c. cold milk
2 pkg. (6-serving size) lemon instant pudding
1 (8 oz.) tub Cool Whip
1 (21 oz.) can blueberry pie filling

Preparation

Arrange 1/2 of the crackers in bottom of 13 x 9-inch pan, cutting crackers to fit. Beat cream cheese in large bowl with electric mixer on low speed until smooth. Gradually beat in 1 cup of the milk. Add remaining milk and pudding mixes. Beat 1 to 2 minutes. Gently stir in 2 cups of the whipped topping. Spread 1/2 of the pudding mixture over crackers. Add second layer of crackers. Top with remaining pudding mixture and whipped topping. Freeze 2 hours or until firm. Garnish with pie filling. Store leftovers in freezer. Makes 18 servings.