Lemon Berry Pie
Yield
1 piePrep
25 minCook
0 minReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
cream cheese
softened |
|
| 15 | ml |
milk
|
|
| 15 | ml |
sugar
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 15 | ml |
lemon juice
|
|
| 231.2 | ml/g |
whipped topping, prepared
|
|
| 1 | each |
graham cracker pie crust
|
*
|
| 473 | ml |
strawberries
hulled, halved |
*
|
| 473 | ml |
milk
cold |
|
| 2 | packages |
instant pudding mix, vanilla
|
|
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.
