Lemon Cream Berry Pie

By srumbel

A no bake cheesecake layer with lemon pudding and Cool Whip makes an easy yet impressive dessert to serve at picnics and parties.
from insidebrucrewlife.com

Ingredients

• 1 refrigerated pie crust or graham crust or cookie crust
• 1 - 8 ounce package cream cheese, softened
• 2/3 cup powdered sugar
• 3 cups Cool Whip, divided
• 1 -3.4 ounce instant lemon pudding mix
• 1 1/4 cups milk (I used low fat)
• fresh raspberries and blueberries

Preparation

Step 1

Bake the pie crust according to the package directions for an unfilled pie. Let cool completely.
Beat the cream cheese and powdered sugar until creamy. Fold in 1 cup Cool Whip. Spoon into the cooled pie crust and smooth out.
Whisk together the pudding mix and milk. Place in the refrigerator for 5 minutes. Spread gently over the cheesecake layer.
Spoon the remaining Cool Whip over the top of the pie. Decorate the top with the fruit. Keep refrigerated. Cut into 10 slices.
Notes

*If you want a stronger lemon flavor that is tart, use lemon curd in place of the pudding in the pie.