ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Layer-after-Layer Lemon Pie

Prep time 20 mins
Yield Makes 10 servings


  • 1/3 cup strawberry jam
  • 1 HONEY MAID Graham Pie Crust (6 oz.)
  • 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 1 tablespoon sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1 1/2 cups cold milk
  • 2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding

How to Make It

  1. SPREAD jam onto bottom of crust. Mix cream cheese and sugar in medium bowl with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spread over jam.

    POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until blended. Gently stir in remaining whipped topping. Spread over cream cheese layer.

    REFRIGERATE 4 hours or until set.

    Nutritional Information
    Calories: 320
    Total fat: 13 g
    Saturated fat: 8 g
    Cholesterol: 15 mg
    Sodium: 400 mg
    Carbohydrate: 46 g
    Dietary Fiber: 0 g
    Sugars: 30 g
    Protein: 3 g
    Vitamin A: 6% DV
    Vitamin C: 2% DV
    Calcium: 6% DV
    Iron: 2% DV