Fruit-Topped Lemon Cheese Squares
|Graham crackers||15 , broken into half|
|Cream cheese||16 Ounce, softened (2 Packages, 8 Ounces Each Philadelphia Brand)|
|Cold milk||3 Cup (48 tbs)|
|Instant pudding and pie filling||7 Ounce (2 Packages, 6 Serving Size Each Jell O , Lemon Flavor)|
|Whipped topping||4 Ounce, thawed (1 3/4 Cups)|
|Canned pie filling||21 Ounce (1 Can, Any Fruit Flavor)|
ARRANGE 1/2 of the crackers on bottom of 13 X 9-inch pan, cutting crackers to fit, if necessary.
BEAT cream cheese at low speed of electric mixer until smooth.
Gradually beat in 1 cup of the milk.
Add pudding mix and remaining milk.
Beat at low speed until well blended, 1 to 2 minutes.
Fold in whipped topping.
SPREAD 1/2 of the pudding mixture over crackers.
Add second layer of crackers; top with remaining pudding mixture.
Freeze 2 hours.
Let stand at room temperature 15 minutes before cutting into squares.
Spoon pie filling over each square.