Layer after Layer Lemon Pie

This is a great spring/Easter dessert. I think I got it out of the Kraft Foods Magazine.

1/3 cup strawberry jam
1 prepared graham cracker crust (9-inch)
4 oz. cream cheese, softened
1 tbsp. sugar
2 tubs (8 oz. each) cool whip
1 ½ cups cold milk
2 packages (4-serving size each) Jell-O Lemon flavor instant pudding

Spread jam on bottom of crust.

Mix cream cheese and sugar in bowl with wire whisk until smooth. Gently stir ½ tub of cool whip 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 ½ tub cool whip.

Spread over cream cheese layer.

Refrigerate 4 hours or until set. Top with cool whip.

Banana Pie

Ingredients:
2 bananas
1 oz package vanilla fat-free instant pudding
1¾ cup skim milk
1 Keebler reduced-fat graham cracker crust
1 8 oz container of fat-free Cool Whip

Slice 1 banana and lay slices on the bottom of crust. Beat pudding and milk and pour over bananas. Slice other banana and lay slices on top of pudding. Refrigerate until firm. Top with Cool Whip and serve.

1/8 pie = 3 WW points

Peanut Butter Pie

Mix 8 oz cool whip with 4 oz cream cheese
Add 1/3 cup peanut butter (I always add a little extra)
Add ½ tsp vanilla
Gradually add 1 ¼ cup powdered sugar
Gradually add ½ cup milk

Once mixed, pour into a 9 oz graham cracker crust and freeze. Decorate with ready whip and chocolate syrup before serving.

Thanks Julie S.!!