1/2 pkg. cream cheese, softened
1 1/2 c. cold milk
2 pkg. lemon flavor pudding and pie filling
1 (8 oz.) tub Cool Whip whipped topping
1 graham cracker pie crust
1 c. blueberries, raspberries or sliced strawberries

Cream the cheese in a large bowl with wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mixes. Beat 2 minutes or until smooth. Immediately stir in 1/2 of the whipped topping. Spoon into crust. Top with remaining whipped topping. Refrigerate for 3 hours or until set. Garnish with berries.