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Layer-after-Layer Lemon Pie

Prep Time:

20 min

Total Time:

4 hr 20 min

Makes:

10 servings

What You Need!

1/3 cup strawberry jam

1 HONEY MAID Graham Pie Crust (6 oz.)

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 Tbsp. sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1-1/2 cups cold milk

2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding

Make It!

SPREAD jam onto bottom of crust. Mix cream cheese and sugar in medium bowl with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spread over jam.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until blended. Gently stir in remaining whipped topping. Spread over cream cheese layer.

REFRIGERATE 4 hours or until set.

Kraft Kitchens Tips

Healthy Living

Save 50 calories and 5 grams of fat per serving by preparing with a reduced fat graham crust, PHILADELPHIA Neufchatel Cheese, COOL WHIP LITE Whipped Topping and fat-free milk.

Substitute

For a delicious twist, try substituting different flavors of jam and JELL-O Instant Pudding.

How to Soften Cream Cheese

Place measured amount of cream cheese in microwavable bowl. Microwave on HIGH 10 seconds or until slightly softened.

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Rated

by tammyrg01 on 11/8/2009
" I used blueberry jam. The lemon pudding flavor was just a wee bit overbearing; I might mix 1 lemon pudding with 1 vanilla pudding next time, or perhaps use cheesecake flavor pudding instead. Very good pie!!"