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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This refreshing dessert makes a beautiful presentation and tastes delicious! To cut a few calories, I use Splenda sugar substitute instead of sugar when preparing the cream cheese layer. -Ann Flores of Seneca, Kansas Ingredients:
4 ounces reduced-fat cream cheese |
1 tablespoon plus 1 cup cold fat-free milk |
1 tablespoon sugar |
1 tablespoon lemon juice |
2 teaspoons grated lemon peel |
2-1/4 cups reduced-fat whipped topping, divided |
1 reduced-fat graham cracker crust (8 inches) |
1 pint fresh strawberries |
1 package (3.4 ounces) instant lemon pudding mix |
Directions:
1. In a small bowl, combine the cream cheese, 1 tablespoon milk and sugar until blended. Add lemon juice and lemon peel; mix well. Fold in 1-1/2 cups whipped topping. Carefully spread into crust. Set aside 4 strawberries. Cut remaining strawberries in half and place over cream cheese mixture.
2. In a bowl, place the remaining milk; whisk in pudding mix for 2 minutes or until thickened. Fold in 1/2 cup whipped topping. Spoon over strawberries. Cover and refrigerate for at least 2 hours. Garnish with remaining whipped topping and reserved strawberries. Yield: 8 servings.
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