Printable | Taste of Home

Lemon Berry Pie

4 ounces reduced-fat cream cheese
1 tablespoon plus 1 cup cold fat-free milk
1 tablespoon sugar
1 tablespoon lemon juice
2 teaspoons grated lemon peel
2-1/4 cups reduced-fat whipped topping, divided
1 reduced-fat graham cracker crust (8 inches)
1 pint fresh strawberries
1 package (3.4 ounces) instant lemon pudding mix

In a small mixing bowl, combine the cream cheese, 1 tablespoon milk
and sugar until blended. Add lemon juice and lemon peel; mix well.
Fold in 1-1/2 cups whipped topping. Carefully spread into crust. Set

Printed from tasteofhome.com Nov 19, 2008

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Lemon Berry Pie cont.

aside 4 strawberries. Cut remaining strawberries in half and place
over cream cheese mixture. In a bowl, place the remaining milk;
whisk in pudding mix for 2 minutes or until thickened. Fold in 1/2
cup whipped topping. Spoon over strawberries. Cover and refrigerate
for at least 2 hours. Garnish with remaining whipped topping and
reserved strawberries.

Yield: 8 servings.