-CRUST-
1 1/2 c Low-fat graham cracker
-crumbs
1 tb Oil
FILLING
4 oz Fat-free cream cheese;
-softened
1 tb Skim milk
1 tb Granulated sugar
2 ts Lemon peel; grated
1 tb Lemon juice, bottled
8 oz Cool Whip Free; thawed
1 c Frozen strawberries; sliced
2 c Skim milk
6 oz Fat-free lemon pudding
Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set
aside. To prepare crust, combine graham cracker crumbs and oil in a small
mixing bowl. Press into prepared pan. Bake for 10 minutes. To prepare
filling, combine cream cheese, 1 tablespoon milk, sugar, lemon peel, lemon
juice, and 1 1/2 cups whipped topping. Spread evenly onto bottom of
prebaked crust. Press strawberry halves into cream cheese layer; set aside.
Meanwhile, pour remaining milk in a mixing bowl. Add lemon pudding mixes.
beat with a wire whisk 1 minute. Gently stir in 1 cup whipped topping.
Spoon over strawberries in crust. Refrigerate 4 hours or until set.
Yields
8 Servings