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Lemon Berry Pie

Total Time

Prep: 25 min. + chilling


8 servings

This refreshing dessert makes a beautiful presentation and tastes delicious! To cut a few calories, I use Splenda sugar substitute instead of sugar when preparing the cream cheese layer. --Ann Flores of Seneca, Kansas


  • 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 zest
  • 2-1/4 cups reduced-fat whipped topping, divided
  • 1 reduced-fat graham cracker crust (9 inches)
  • 1 pint fresh strawberries
  • 1 package (3.4 ounces) instant lemon pudding mix


  1. In a small bowl, combine the cream cheese, 1 tablespoon milk and sugar until blended. Add lemon juice and zest; mix well. Fold in 1-1/2 cups whipped topping. Carefully spread into crust. Set aside 4 strawberries. Cut remaining strawberries in half and place over cream cheese mixture.
  2. 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.

Nutrition Facts

1 slice: 260 calories, 9g fat (6g saturated fat), 13mg cholesterol, 330mg sodium, 38g carbohydrate, 1g fiber), 4g protein.

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