LEMON BERRY PIE
1/2 (4 oz) Cream Cheese, cubed, softened
1 tablespoon milk
1 tablespoon sugar
2 teaspoons grated lemon peel
1 tablespoon fresh lemon juice
1 tub (8 oz) Cool Whip, thawed
1 ready-to-use graham cracker crust (6 ounces or 9 inch)
1 pint strawberries
2 cups cold milk
2 pkgs (4-serving size) Vanilla or Lemon Flavor Instant Pudding and Pie Filling (we used lemon)
BEAT cream cheese, 1 Tbs milk, and sugar in medium bowl with wire whisk until smooth. Stir in lemon peel and juice. Gently stir in 1 1/2 cups of the whipped topping. Spread evenly onto bottom of crust. Reserve a few strawberries for garnish, if desired; cut remaining strawberries in half. Press strawberry halves into cream cheese layer.
POUR 2 cups milk into large bowl. Add pudding mixes. Beat with wire mix 1 minute. 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 strawberries just before serving.