Enjoy the refreshing flavors of summer with this easy to make dessert. Bake a graham crust, and then add layers of cream cheese, lemon pudding, and strawberry Jell-O with lots of fresh strawberries.

3-Layer Strawberry, Lemon,
Cheese Pie

Ingredients:

9 inch Graham Cracker Crust:

1½ cups Graham Cracker crumbs (about 11 full graham cracker sheets)

2 tablespoons granulated sugar

1/3 cup unsalted butter, melted

Filling:

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

Directions:

Graham Cracker Crust:

1. Preheat oven to 350 degrees F.
   
   
2. In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
   
   
3. 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.
   
   Bake:
   
4. 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.
   
   Filling:
5. Carefully spread cream cheese over bottom of baked and cooled graham cracker crust.
   
   
6. 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.
   
   
7. 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.
   
   Makes 6 to 8 servings.
   
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