Lemon Berry Pie

This refreshing pie has fresh strawberries sandwiched between lemony cream cheese and vanilla pudding layers. It’s ideal for any spring gathering.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 8 HONEY MAID Honey Grahams, finely crushed
  • ¼ cup plus 1 Tbsp. sugar, divided
  • ⅓ cup butter or margarine, melted
  • 4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, softened
  • 1 Tbsp. milk
  • 2 tsp. zest and 1 Tbsp. juice from 1 lemon
  • 1 tub (8 oz.) frozen whipped topping, thawed, divided
  • 2 cups strawberries, hulled, cut in half
  • 2 cups milk
  • 2 pkg. (4-serving size each) vanilla instant pudding mix

Nutrition facts

Recipe Tips

1

Heat oven to 375°F.

2

Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom and up side of 9-inch pie plate.

3

Bake 8 to 10 min. or until lightly browned.  Cool completely.

4

Beat cream cheese, 1 Tbsp. milk and remaining sugar in medium bowl with whisk until blended. Stir in lemon zest and juice. Gently stir in 1-1/2 cups whipped topping. Spread onto bottom of crust.

5

Reserve several strawberry halves for garnish. Arrange remaining strawberry halves on cream cheese layer; press gently into cream cheese mixture.

6

Pour 2 cups milk into large bowl. Add dry pudding mixes. Beat with whisk 2 min. Let stand 5 min. or until thickened. Gently stir in 1 cup of the remaining whipped topping. Spoon over strawberries in crust.

7

Refrigerate 4 hours or until firm.

8

Top with remaining whipped topping and reserved strawberry halves before serving.