3-LAYER STRAWBERRY LEMON CHEESE PIE

By cecelia26_

Ingredients

• Graham Cracker Crust:
• 1 1/2 cups Graham Cracker crumbs (about 11 full graham cracker sheets)
• 2 tablespoons granulated sugar
• 1/3 cup unsalted butter, melted
• Filling:
• 3 ounces cream cheese, room temperature
• 1 (3 1/4 or 4 ounce) package Lemon Pudding and Pie Mix
• 1 (3 ounce) package Strawberry Jell-O
• 2 cups fresh strawberries, washed hulled and sliced
• Topping:
• Cool Whip or Whipped Cream, optional

Preparation

Step 1

Preheat oven to 350 degrees F.

Graham Cracker Crust:
1.In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
2.Pour the graham cracker crumb mixture into a 9 inch deep-dish pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.
3.Bake: Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven. Cool completely on a wire cooling rack.

Filling:
1.Carefully spread cream cheese over bottom of baked and cooled graham cracker crust.
2.Prepare and cook Lemon Pudding according to directions on the package. Cool for a few minutes, and then pour over cream cheese in the graham cracker crust. Refrigerate 1 to 2 hours or until pudding is chilled and firm.
3.Prepare Strawberry Jell-O according to directions on the package. Refrigerate until mixture is as thick as unbeaten egg whites. Fold strawberries into Jell-O, and then pour Jell-O mixture over the chilled lemon pudding. Refrigerate at least 2 hours or until Jell-O is chilled and firm. Top with Cool Whip or Whipped Cream, if desired.