Layer-after-Layer Lemon Pie

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photo by:kraft

Once it was cut, didn't even make it for 5 minutes before the pan was empty!

posted by

a cook

on 10/17/2006

time

prep:

20 min

total:

4 hr 20 min

servings

total:

10 servings

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What You Need

1/3

cup strawberry jam

HONEY MAID Graham Pie Crust (6 oz.)

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

Tbsp. sugar

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

1-1/2

cups cold milk

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 30 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 microwaveable bowl. Microwave on HIGH 10 seconds or until slightly softened.

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a cook

posted:5/11/2002

a cook

posted:2/1/2002

i believe there is a mistake in the ingredients. it calls for 2 (8 oz. tubs)of cool whip. the instructions say 1/2 tub to be stirred into cream cheese mixture and the other 1/2 tub to be stirred into the lemon pudding mixture. that is equal to 1 tub. i believe 2 tubs will not fit into the pie pan. i'm not sure if you meant 1 or 2 tubs. the recipe was in the taste of home recipe collection magazine spring 2002, page 53. I actually used a 12oz tub and divided it. there was too much filling, so i believe 16 oz. would be way too much. i also added a layer of fresh strawberries.