Lemon Berry Pie Recipe - Cooking Index
Lemon Berry Pie Recipe - Cooking Index
| 4 oz | 113g | Philadelphia brand cream - cheese, softened * |
| 1 tablespoon | 15ml | Milk |
| 1 tablespoon | 15ml | Sugar |
| 2 teaspoons | 10ml | Grated lemon peel |
| 1 tablespoon | 15ml | Lemon juice |
| 8 oz | 227g | Cool whip whipped topping - thawed (1 tub) |
| 1 | Prepared graham cracker - crumb crust (6 oz) | |
| 1 | Strawberries - hulled, halved | |
| 2 cups | 474ml | Cold milk |
| 2 | Jell-O vanilla or lemon flavor instant pudding | |
| Pie filling |
* - Helpful Hint: Soften cream cheese in microwave on HIGH 15-20 seconds.
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.
To Prepare with JELL-O Brand Sugar Free Pudding: Prepare as directed above, using JELL-O Vanilla Flavor Sugar Free Instant Reduced Calorie Pudding & Pie Filling and COOL WHIP LITE Whipped Topping.
Substitute Light PHILADELPHIA BRAND Neufchatel Cheese for the cream cheese.
Source:
Philadelphia Inquirer
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