Lemon Cheese Squares

By á-8871

Ingredients

• 15 grahan cracker rectangles, broken in half
• 2 packages (8 ounces each) cream cheese, softened
• 3 cups cold milk
• 2 packages (6 serving size) lemon instant pudding mix
• 1 tub (8 ounces) frozen whipped topping, thawed
• 1 can (21 ounces) blueberry pie filling

Details

Servings 18

Preparation

Step 1

In a 13x9-inch pan, arrange half the crackers, if necessary cutting to fit and using enough to form continuous crust.

In a large bowl, using an electric mixer on low speed, beat cream cheese until smooth. Slowly beat in 1 cup milk. Add remaining 2 cups milk and pudding mixes. Beat 1 to 2 minutes. Gently stir in 2 cups whipped topping.

Spread half of the pudding mixture over crackers. Add second layers of crackers. Top with remaining pudding mixture and whipped topping. Freeze 2 hours or until firm.

Let stand 15 minutes until squares can be cut easily. Garnish with pie filling.

Store leftover dessert in freezer.