Ingredients

Yield: 8 servings

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
2 teaspoons grated lemon peel
1 tablespoon lemon juice
1 8-ounce container Cool Whip, thawed
1 prepared graham cracker crumb crust
1 pint strawberries, hulled and halved
2 cups cold milk
2 packages lemon-flavored instant pudding

Directions

Beat cream cheese, 1 tablespoon milk and 1 tablespoon sugar in a medium bowl with wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2 cups of the whipped topping. Spread evenly in bottom of crust. Press strawberry halves into cream cheese layer, reserving several for garnish. Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand until thickened. Gently stir in 1 cup of the whipped topping. Spoon over strawberries in crust. Refrigerate 4 hours or until set. Garnish with remaining whipped topping and reserved strawberries.

Each serving contains 392 calories, 21 g fat, 50 g carb, 360 mg sodium, 20 mg cholesterol.