Ingredients for Creamy Strawberry Lemon Squares
- Honey Graham Crackers
- ½ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- Philadelphia Cream Cheese
- 3 ¾ cups milk (adjust as needed)
- Lemon Flavor Instant Pudding And Pie Filling
- Strawberry Whipped Topping
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How to Make Creamy Strawberry Lemon Squares
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the mixture firmly into the bottom of a 13x9 inch baking pan. Bake for 8-10 minutes, or until lightly golden.
- Let the crust cool completely.
- In a separate medium bowl, beat 8 ounces cream cheese, ¼ cup granulated sugar, and ¼ cup milk until smooth and creamy.
- Spread the cream cheese mixture evenly over the cooled crust.
- In a large bowl, whisk together 2-3 ¾ cups milk (adjust for desired consistency) with 2 packages (3.9 ounces each) instant strawberry-lemon pudding mix until smooth and well combined.
- Pour the pudding mixture over the cream cheese layer.
- Let stand for at least 15 minutes to set.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to fully chill and set.
- Top with 1 cup of whipped topping (Cool Whip or homemade) before serving.
- Cut into 24 squares and serve chilled. Store leftovers in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
23g
Fat
33g
Carbs
6g
