| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Philadelphia |
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Graham cracker crumbs |
| 1/2 |
c |
Sugar; divided |
| 1/2 |
c |
Butter or margarine; melted (1 stick) |
| 1 |
pk |
PHILADELPHIA Cream Cheese; softened (8 oz.) |
| 2 |
tb |
Milk |
| 1 |
|
Tub; (8 oz.) Cool Whip |
|
|
; Whipped Topping, |
|
|
; thawed |
| 2 |
pt |
Strawberries; hulled, halved |
| 3 1/2 |
c |
Cold milk |
| 2 |
pk |
JELL-O Brand Vanilla Flavor Instant; (4-serving size |
|
|
; Pudding & Pie, each) |
|
|
Filling |
INSTRUCTIONS
Mix crumbs, 1/4 cup of the sugar and butter in 13x9-inch pan. Press
firmly onto bottom of pan. Refrigerate 15 minutes. Beat cream cheese,
remaining 1/4 cup sugar and 2 tablespoons milk in large bowl with
wire whisk until smooth. Gently stir in 1/2 of the whipped topping.
Spread over crust. Top with strawberry halves.
Pour 3 1/2 cups cold milk into large bowl. Add pudding mixes. Beat
with wire whisk 2 minutes. Pour over strawberries. Refrigerate 4
hours or until set. Just before serving, spread remaining whipped
topping over pudding. Store leftover dessert in refrigerator.
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