Strawberry Lemon Pie
4 ounces of cream cheese, softened
1 (6 ounce) ready-made graham cracker pie crust
1 tablespoon milk
1 tablespoon sugar
2 teaspoons grated lemon peel
1 tablespoon lemon juice
1 package (8 ounce) whipped topping
1 pint of strawberries, hulled and halved
2 cups cold milk
2 (3.4 ounce) packages instant pudding mix, vanilla or lemon
In a medium bowl, mix together the cream cheese, 1 tablespoon milk and sugar. Beat until the mixture is smooth. Add in the lemon juice and lemon peel. Add 1 1/2 cups whipped topping into the mixture. Pour this mixture into the pie crust and spread it out evenly over the bottom. Spread the strawberry halves evenly over the cream cheese mixture. Keep some to garnish the top.
In a large bowl, put the pudding mixes and the 2 cups of milk. Beat together for 1 minute. Let the mixture stand for a minute or until it has thickened. Add in 1 cup of the whipped topping. Put this mixture over the strawberry layer in the crust. Put the pie in the refrigerator for 4 hours or until the pie has set. Put the rest of the whipped topping and strawberries on top just before serving.
