The basis of this recipe is one I got over a dozen years ago from Kraft Foods. Easy, tasty pie.
1/3 cup strawberry jam
1 9-inch Graham cracker pie shell
4 oz cream cheese, softened
1 tbsp sugar
1 tub (8-oz) frozen whipped topping, thawed, divided
1 1/2 cups cold milk
2 pkg (4-serving size) lemon-flavored instant pudding mix
Additional whipped topping for garnish, if desired.
Spread the jam over the bottom of the pie shell (heat a few seconds in microwave if necessary for easier spreading).
Mix the cream cheese and sugar together in a bowl using a wire whisk. Whisk until smooth. Gently stir in half of the whipped topping; spread mixture over the jam.
Pour the cold milk into a large bowl; add the pudding mixes and beat with a wire whisk until blended, 1- 2 minutes. Gently stir in the remaining half of the whipped topping. Gently spread the mixture over the cream cheese layer.
Refrigerate pie for 4 hours or until set.
Garnish with more whipped topping before serving, if desired.