Creamy Strawberry-Lemon Squares

I found this recipe in a magazine 5 years ago or so. It's become our traditional Easter dessert. I love the three layers with the pastel colors and the fresh, light, fruity flavors. Perfect for Spring! It uses the Strawberry Cool Whip (seasonal flavor) for the top layer. If you can't find any then just put a drop of red food coloring in regular Cool Whip to make the pink layer. (Just wouldn't be the same without it!) The recipe is for a 9x13 size pan but I often half it and make it in a square pan. This year I went even further and cheated on the crust. I just used a store bought graham cracker pie crust. The half recipe fit perfect! I might have to remember that little shortcut!

Creamy Strawberry-Lemon Squares

1 1/2 cups finely crushed graham crackers (about 21 squares)
1/2 cup sugar, divided
6 Tbsp. butter or margarine, softened
2 pkg. (8 oz. each) cream cheese, softened (very important!)
3 cups cold milk, divided
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping (seasonal flavor), thawed

MIX graham crumbs, 1/4 cup of the sugar and butter until well blended. Press firmly onto bottom of 9x13 inch baking pan to form crust. Set aside. (I put mine in the freezer for 10 minutes and it makes it a little easier to spread the cream cheese layer on top.)

BEAT cream cheese, remaining 1/4 cup of sugar and 1/4 cup of milk in a medium bowl with wire whisk until well blended. Spread over crust.

POUR remaining 2 3/4 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer in pan. Let stand 5 minutes or until thickened. Cover with whipped topping. Refrigerate 4 hours or overnight. Cut into 24 squares to serve. Store leftover dessert in refrigerator.