I attended a covered dish dinner this month and one of the best dishes there was prepared by my friend, Shirley Winter. Everyone oohed and aahed over this dessert dish. It is really unique in taste, flavor and texture. It’s a very light and cool dessert and (the best part) also really easy to do. Since spring is here it is time to start thinking about strawberries and recipes with strawberries in them as we are seeing lots of them in the stores. My strawberries will probably be ready in another month. Personally I think you can’t beat home grown fresh strawberries to nibble right out of the garden.

Strawberry-Lemon Squares

1 ½ cups graham crackers, finely crushed
½ cup sugar, divided
6 T. butter or margarine, softened
2- 8oz packages of cream cheese, softened
3 cups cold milk, divided
2 pkgs. (4 serving size) lemon flavor Instant pudding mix
1 8 oz tub strawberry flavored whipped topping, thawed

Mix graham crackers, ¼ cup sugar and butter until well blended. Press firmly onto bottom of 13 x 9 inch pan to form crust. Set aside. Beat cream cheese, remaining ¼ cup sugar and ¼ cup of the milk in medium bowl with wire whisk until well blended. Spread over crust.
Pour remaining 2 /34 cups milk into large bow. 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 the whipped topping. Refrigerate 4 hours or overnight. Makes 24 servings. Enjoy!