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Creamy Strawberry Lemon Squares Recipe

Ingredients

How to make it

  • Filling
  • 1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed
  • 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.

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The Cook

grizzlybear CA

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