Ingredients
- 1 1/2 cups graham cracker crumbs
- ( about 10 crushed crackers )
- 1/4 cup sugar
- 1/3 cup melted butter
- 8 ounces softened cream cheese
- 1/4 cup sugar
- 2 Tablespoons milk
- 1/2 of an 8-ounce tub Cool-Whip
- 2 ( 4ounce ) boxes lemon
- instant pie & pudding mix
- 3 1/2 cups cold milk
- remaining Cool-Whip as garnish
Preparation
Step 1
Combine the melted butter, 1/4 cup sugar, and graham crackers crumbs, then press into the bottom of a 13x9x2 inch deep glass baking-dish. Place in the refrigerator for 15-30 minutes, until well-set. Beat together the cream cheese, 1/4 cup sugar, and 2 Tablespoons milk. Stir in half the tub of Cool-Whip. Carefully spread over crust, using a rubber spatula, taking care not to dislodge parts of the crust. In a large bowl, combine the 3 1/2 cups cold milk with the pudding mixes, and beat or whisk for 2 minutes or until well-blended and dissolved. Pour mixture over the cream cheese layer. Refrigerate at least 4 hours, overnight is best, to be completely set. Cut into squares to serve, garnishing each with dollops of the remaining Cool-Whip.