Lemon Berry Pie

Directions

BEAT cream cheese, 1 tablespoon milk and sugar in medium bowl with wire whisk until smooth.

Stir in lemon peel and juice. Stir in 1½ 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.