Creamy Strawberry-Lemon Squares

By KraftKitchensExpert

Ingredients

• 1-1/2 cups finely crushed HONEY MAID Honey Grahams (about 10 grahams)
• 1/2 cup sugar, divided
• 6 Tbsp. butter or margarine, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3 cups cold milk, divided
• 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed

Details

Servings 24
Adapted from kraftfoods.com

Preparation

Step 1

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.

*Kraft Kitchens Tips*

Size-Wise:
Balance your food choices throughout the day in order to enjoy a serving of dessert.

Make it Easy:
Place dessert in freezer for 1 hour before cutting into squares to serve.

Variation:
For variety, substitute 1 cup each flour and finely chopped toasted PLANTERS Pecans for the graham crumbs. Mix with sugar and butter as directed. Bake at 350°F for 10 min. Cool and continue as directed.

Nutrition Information Per Serving:
210 calories, 12g total fat, 8g saturated fat, 30mg cholesterol, 270mg sodium, 22g carbohydrate, 0g dietary fiber, 15g sugars, 3g protein, 8%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 0%DV iron