Fruit-Topped Lemon Cheese Squares Recipe
Ingredients
| 15 whole graham crackers, broken in half | ||
| Philadelphia cream cheese package | 2 , softened | |
| Cold milk | 3 Cup (16 tbs) | |
| Pie filling package | 2 | |
| Cool whip whipped topping | 1 3/4 Cup (16 tbs), thawed | |
| Pie filling | 1 Can (10oz) | |
Directions
ARRANGE 1/2 of the crackers on bottom of 13 X 9-inch pan, cutting crackers to fit, if necessary.
BEAT cream cheese at low speed of electric mixer until smooth.
Gradually beat in 1 cup of the milk.
Add pudding mix and remaining milk.
Beat at low speed until well blended, 1 to 2 minutes.
Fold in whipped topping.
SPREAD 1/2 of the pudding mixture over crackers.
Add second layer of crackers; top with remaining pudding mixture.
Freeze 2 hours.
Let stand at room temperature 15 minutes before cutting into squares.
Spoon pie filling over each square.
BEAT cream cheese at low speed of electric mixer until smooth.
Gradually beat in 1 cup of the milk.
Add pudding mix and remaining milk.
Beat at low speed until well blended, 1 to 2 minutes.
Fold in whipped topping.
SPREAD 1/2 of the pudding mixture over crackers.
Add second layer of crackers; top with remaining pudding mixture.
Freeze 2 hours.
Let stand at room temperature 15 minutes before cutting into squares.
Spoon pie filling over each square.
Chef
