Lemon Berry Pie - cooking recipe

Ingredients

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

Preparation

Beat cream cheese, 1 tablespoon milk and sugar in medium bowl, using 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, covered, in refrigerator.
Makes 8 servings.