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Creamy Layered Squares

Prep Time:
15 min

Total Time:
4 hr 15 min

Makes:
24

1-1/2 cups HONEY MAID Graham Crumbs

1/2 cup sugar, divided

6 Tbsp. butter, melted

2 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened

3 cups cold milk, divided

2 pkg. (4-serving size each) JELL-O Lemon Instant Pudding

3 to 4 drops red food colouring

3 cups thawed COOL WHIP Whipped Topping

MIX graham crumbs, 1/4 cup of the sugar and the butter until well blended. Press firmly onto bottom of 13x9-inch pan to form crust. Set aside.

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

POUR remaining 2-3/4 cups milk into large bowl. Add dry instant pudding mixes. Beat with wire whisk 3 to 5 min. or until well blended. Pour over cream cheese layer in pan. Let stand 5 min. or until thickened. Gently stir food colouring into whipped topping; spread over pudding layer. Refrigerate 4 hours or overnight. Cut into squares to serve. Store leftover dessert in refrigerator.

Kraft Kitchens Tips

Make it Easy

To easily cut the dessert into squares for serving, place dessert in freezer for 1 hour before cutting as directed.

Substitute

Save 20 calories and 3 grams of fat per serving by preparing with Philadelphia Light Cream Cheese and Light Cool Whip Topping.

A note from the
Kraft Kitchens Experts

The amount of graham crumbs, sugar and butter is enough to make a thin crust. Press firmly into the pan using a fork or bottom of a dry measuring cup. Thank you!

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