Luscious Lemon Torte

15 double graham crackers

2 pkgs. (8 oz. each) cream cheese, softened

3-1/2 cups cold milk

3 pkgs. (4 serving size each) lemon instant pudding

1 tub (8 oz.) whipped topping, thawed

Fresh strawberries, optional

 

Arrange half of the crackers in the bottom of a 9 x 13 inch dish, cutting to fit, if necessary. (May need more than 15 crackers in all).

 

Beat cream cheese in large electric mixer bowl, until smooth. Gradually beat in 1 cup milk. Add remaining milk and pudding mixes. Beat 1 to 2 minutes on low speed; mixture will be thick. Gently fold in 2 cups of whipped topping. Spoon half of the pudding mixture over crackers in pan.

 

Arrange remaining crackers over pudding and top with remaining pudding mixture. Cover with remaining whipped topping. Top with fresh strawberries, when in season. Refrigerate 4 to 6 hours, or can freeze for 3 hours, before cutting into squares and serving. This is my most requested Easter dessert.

 

NOTE: I use more whipped topping, as like it thicker on the top, and sometimes use real whipped cream on top, as that makes it even yummier.