3-Layer Strawberry Lemon Cheese Pie


3-Layer Strawberry Lemon Cheese Pie
Recipe type: Pie, Strawberry, Lemon
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9″ Deep Dish Pie Pastry: Graham Cracker Pastry Prep: Baked Oven Temp: 350° Storage: Cover and Refrigerate

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Graham Cracker Crust:
  • 1½ cups Graham Cracker crumbs (about 11 full graham cracker sheets)
  • 2 tablespoons granulated sugar
  • ⅓ cup unsalted butter, melted
  • 3 ounces cream cheese, room temperature
  • 1 3¼ or 4 ounce package Lemon Pudding and Pie Mix
  • 1 3 ounce package Strawberry Jell-O
  • 2 cups fresh strawberries, washed hulled and sliced
Preheat oven to 350 degrees F.
Graham Cracker Crust:
  1. In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Pour the graham cracker crumb mixture into a 9 inch deep-dish pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.
  3. Bake: Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven. Cool completely on a wire cooling rack.
  1. Carefully spread cream cheese over bottom of baked and cooled graham cracker crust.
  2. Prepare and cook Lemon Pudding according to directions on the package. Cool for a few minutes, and then pour over cream cheese in the graham cracker crust. Refrigerate 1 to 2 hours or until pudding is chilled and firm.
  3. Prepare Strawberry Jell-O according to directions on the package. Refrigerate until mixture is as thick as unbeaten egg whites. Fold strawberries into Jell-O, and then pour Jell-O mixture over the chilled lemon pudding. Refrigerate at least 2 hours or until Jell-O is chilled and firm.