Strawberry Lemon Squares


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Lemon-flavored pudding and strawberry Cool Whip make this cook a cinch.

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  • 1 1/2 C. graham cracker crumbs (about 21 squares)
  • 1/2 C. sugar, divided
  • 6 Tbs. butter or margarine, softened
  • 2 8 oz. pkg. cream cheese, softened
  • 3 C. cold milk, divided
  • 2 pkg. (4 serving size each) lemon flavor instant pudding/pie filling
  • 1 8 oz. tub Strawberry Cool Whip Topping

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Mix graham cracker crumbs, 1/4 C. sugar, and butter until well blended. Press firmly onto bottom of a 13x9-inch baking pan. Set aside. Beat cream cheese, remaining 1/4 C. sugar, and 1/4 C. milk in medium bowl with wire whisk until well-blended. Spread over crust. Pour remaining 2 3/4 C. milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer in pan. Let stand 5 minutes or until thickened. Cover with strawberry whipped topping. Refrigerate 4 hours or overnight. Cut into squares to serve.

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