Lemon Berry Pie
A layer of sweetened cream cheese is topped with fresh strawberries and then a layer of lemon pudding in a graham cracker pie crust.
1 (3-ounce) package cream cheese, softened
1 tablespoon milk
1 tablespoon granulated sugar
2 teaspoons grated lemon peel
1 tablespoon lemon juice
1 (8-ounce) container frozen non-dairy whipped topping, thawed (3 cups)
1 pint strawberries, cleaned
1 (9-inch) graham cracker pie crust
2 cups milk
1 (7-ounce) package instant lemon pudding mix
- In a medium bowl, combine cream cheese, milk and sugar. Stir in lemon peel and lemon juice.
- Remove 1 cup from non-dairy whipped topping and reserve. Fold the remainder into the cream cheese mixture. Then spread the cream cheese mixture evenly on a graham cracker pie crust. Press strawberries into the cream cheese layer, reserving a few for garnish.
- In a large bowl, combine milk and instant lemon pudding mix. Beat for 1 minute then let stand until thickened.
- Gently stir in the reserved non-dairy whipped topping and spoon over the strawberries in the crust. Garnish with the reserved strawberries.
Makes 6 to 8 servings.