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Categories:
cream cheese milk sugar lemon zest lemon juice topping graham cracker pie crust strawberries milk cold vanilla
Viewed: 38 - Published at: 4 years agoIngredients
- 4 ounces cream cheese softened
- 1 tablespoon milk
- 1 tablespoon sugar
- 2 teaspoons lemon zest grated
- 1 tablespoon lemon juice
- 8 ounces whipped topping, prepared
- 1 each graham cracker pie crust
- 1 pint strawberries hulled, halved
- 2 cups milk cold
- 2 packages instant pudding mix, vanilla
Method
- BEAT cream cheese, 1 tablespoon milk and sugar in medium bowl with 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 in refrigerator.
