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Creamy Strawberry-Lemon Squares
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 24 servings, 1 square each
1-1/2 cups finely crushed HONEY MAID Honey Grahams (about 10 grahams)
1/2 cup sugar, divided
6 T. butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3 cups cold milk, divided
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed
MIX graham crumbs, 1/4 cup of the sugar and the butter until well blended. Press firmly onto bottom of 13x9-inch baking pan. Refrigerate until ready to use.
BEAT cream cheese, remaining 1/4 cup sugar and 1/4 cup of the 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.
Tip: Place dessert in freezer for 1 hour before cutting into squares to serve.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 210 Total fat 12g Saturated fat 8g Cholesterol 30mg Sodium 270mg Carbohydrate 22g Dietary fiber 0g Sugars 15g Protein 3g Vitamin A 8%DV Vitamin C 0%DV Calcium 6%DV Iron 0%DV
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 24 servings, 1 square each
1-1/2 cups finely crushed HONEY MAID Honey Grahams (about 10 grahams)
1/2 cup sugar, divided
6 T. butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3 cups cold milk, divided
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed
MIX graham crumbs, 1/4 cup of the sugar and the butter until well blended. Press firmly onto bottom of 13x9-inch baking pan. Refrigerate until ready to use.
BEAT cream cheese, remaining 1/4 cup sugar and 1/4 cup of the 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.
Tip: Place dessert in freezer for 1 hour before cutting into squares to serve.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 210 Total fat 12g Saturated fat 8g Cholesterol 30mg Sodium 270mg Carbohydrate 22g Dietary fiber 0g Sugars 15g Protein 3g Vitamin A 8%DV Vitamin C 0%DV Calcium 6%DV Iron 0%DV
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