Family Recipes Blog to Share Family Recipes

•    1-1/2 cups finely crushed graham crackers (about 10 grahams)
•    1/2 cup sugar, divided
•    6 Tbsp. butter or margarine, melted
•    2 pkg. (8 oz. each) Cream Cheese, softened
•    3 cups cold milk, divided
•    2 pkg. (4-serving size each) Lemon Instant Pudding & Pie Filling
•    1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed
MIX graham crumbs, 1/4 cup of sugar & butter until well blended. Press firmly onto bottom of 13×9-inch baking pan. Refrigerate until ready to use. BEAT cream cheese, remaining 1/4 cup sugar & 1/4 cup of milk in medium bowl with wire whisk until well blended. Spread over crust.  POUR remaining 2-3/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over cream cheese layer in pan. Let stand 5 min. or until thickened. Cover with whipped topping. Refrigerate 4 hours or overnight. Cut into 24 squares to serve. Store leftover dessert in refrigerator.