Let's whip it up
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This refreshing pie has fresh strawberries sandwiched between lemony cream cheese and vanilla pudding layers. It’s ideal for any spring gathering.
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Heat oven to 375°F.
Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom and up side of 9-inch pie plate.
Bake 8 to 10 min. or until lightly browned. Cool completely.
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.
Reserve several strawberry halves for garnish. Arrange remaining strawberry halves on cream cheese layer; press gently into cream cheese mixture.
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.
Refrigerate 4 hours or until firm.
Top with remaining whipped topping and reserved strawberry halves before serving.
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