1 1/2 c. graham cracker crumbs
1/2 c. sugar, divided in half
6 tbsp. butter, softened
2 pkg. (8 oz. each) Philadelphia cream cheese, softened
3 c. milk, divided as directed below
2 pkg. (4 serving size each) Jell-o lemon flavored instant pudding & pie filling
1 tub (8 oz.) Cool Whip strawberry whipped topping, thawed

Mix graham cracker crumbs, 1/4 c. sugar, and butter until blended. Press into bottom of 13 x 9 inch baking pan.

Beat cream cheese, 1/2 c. sugar and 1/4 c. milk until blended. Spread over crust.

Pour 2 3/4 c. milk into large bowl; add pudding mix. Blend well. Pour over cream cheese layer. Let stand 5 minutes, or until thickened.

Cover with whipped topping. Refrigerate four hours or overnight.

Makes 24 servings 2 inches x 2 inches.