| 1 | * - helpful hint: soften cream cheese in microwave on high 15-20 seconds. |
| 2 | Beat cream cheese, 1 tablespoon milk and sugar in medium bowl with wire whisk until smooth. |
| 3 | Stir in lemon peel and juice. |
| 4 | Stir in 1 ?cups of the whipped topping. |
| 5 | Spread evenly in bottom of crust. |
| 6 | Press strawberry halves into cream cheese layer, reserving several for garnish, if desired. |
| 7 | Pour 2 cups milk into large bowl. |
| 8 | Add pudding mixes. |
| 9 | Beat with wire whisk 1 minute, let stand 1 minute or until thickened. |
| 10 | Gently stir in 1 cup of the whipped topping. |
| 11 | Spoon over strawberries in crust. |
| 12 | Refrigerate 4 hours or until set. |
| 13 | Garnish with remaining whipped topping and reserved strawberry halves. |
| 14 | Store leftover pie in refrigerator. |
| 15 | To prepare with jell-o brand sugar free pudding: prepare as directed above, using jell-o vanilla flavor sugar free instant reduced calorie pudding & pie filling and cool whip lite whipped topping. |
| 16 | Substitute light philadelphia brand neufchatel cheese for the cream cheese |
