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Bake the pie crust according to the package directions for an unfilled pie. Let cool completely.
Beat the cream cheese and powdered sugar until creamy. Fold in 1 cup Cool Whip.
Spoon into the cooled pie crust and smooth out.
Whisk together the pudding mix and milk. Place in the refrigerator for 5 minutes. Spread gently over the cheesecake layer.
Spoon the remaining Cool Whip over the top of the pie. Decorate the top with the fruit. Keep refrigerated.
Notes
*If you want a stronger lemon flavor that is tart, use lemon curd in place of the pudding in the pie.
Nutrition Information: YIELD: 10 SERVING SIZE: 1
Amount Per Serving: CALORIES: 285TOTAL FAT: 19gSATURATED FAT: 12gTRANS FAT: 0gUNSATURATED FAT: 6gCHOLESTEROL: 26mgSODIUM: 189mgCARBOHYDRATES: 26gFIBER: 1gSUGAR: 16gPROTEIN: 4g
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