Creamy Strawberry-lemon Squares |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I have to try it, thought you might like it too. Ingredients:
1 1/2 cups honey maid honey graham crackers or 1 1/2 cups finely crushed nabisco graham crackers, finely crushed (about 21 squares) |
1/2 cup sugar, divided |
6 tablespoons butter or 6 tablespoons margarine, softened |
2 (8 ounce) packages philadelphia cream cheese, softened |
3 cups cold milk, divided |
2 (3 1/2 ounce) packages lemon flavor instant pudding and pie filling |
1 (8 ounce) container cool whip strawberry whipped topping, thawed |
Directions:
1. MIX graham crumbs, 1/4 cup of the sugar and butter until well blended.
2. Press firmly onto bottom of 13x9-inch baking pan to form crust.
3. Set aside.
4. BEAT cream cheese, remaining 1/4 cup sugar and 1/4 cup of the milk in medium bowl with wire whisk until well blended.
5. Spread over crust.
6. POUR remaining 2-3/4 cups milk into large bowl.
7. Add pudding mixes.
8. Beat with wire whisk 2 minutes or until well blended.
9. Pour over cream cheese layer in pan.
10. Let stand 5 minutes or until thickened.
11. Cover with whipped topping.
12. Refrigerate 4 hours or overnight.
13. Cut into 24 squares to serve.
14. Store leftover dessert in refrigerator.
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