Layer After Layer Lemon Pie
1/3 cup strawberry jam
1 (9 inch) prepared graham cracker crusts
4 ounces cream cheese, softened
1 tablespoon sugar
2 (8 ounce) containers Cool Whip Topping, thawed, divided
1 1/2 cups cold milk
2 (3 1/2 ounce) packages instant lemon pudding mix
Spread jam on bottom of crust. Mix cream cheese and sugar in bowl with wire whisk until smooth. Gently stir 1/2 tub of whipped topping into cream cheese mixture. Spread over jam.
Pour milk into large bowl. Add pudding mixes; beat with wire whisk 1 minute or until blended. Gently stir in remaining 1/2 tub whipped topping. Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with whipped topping.
Makes 8 servings.