Recipe - Lemon Berry Pie

4 ounce PHILADELPHIA BRAND Cream
Cheese, softened *
1 tablespoon Milk
1 tablespoon Sugar
2 teaspoon Grated lemon peel
1 tablespoon Lemon juice
8 ounce COOL WHIP Whipped Topping,
thawed (1 tub)
1 Prepared graham cracker
crumb crust (6 oz)
1 pt Strawberries, hulled, halved
2 cup Cold milk
2 pack JELLO Vanilla or Lemon
Flavor Instant Pudding
and Pie Filling

* Helpful Hint: Soften cream cheese in microwave on HIGH 1520
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 JELLO Brand Sugar Free Pudding: Prepare as directed
above, using JELLO 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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip