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Raspberry-Lemon Pie

Brighten up your taste buds with this refreshing creamy pudding pie. A ribbon of rapsberry adds just the right touch.

Prep time

15 min

Total time

4 hr 15 min

Servings

Makes 8 servings.

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    Ingredients
    • 1 pkg. (8 oz.) brick cream cheese, softened
    • 1 pkg. (4-serving size) lemon instant pudding mix
    • 1 cup cold milk
    • 2 tsp. grated lemon zest
    • 2 cups thawed COOL WHIP Whipped Topping, divided
    • 1/4 cup raspberry preserves
    • 1 HONEY MAID Graham Pie Crust (6 oz.)
    • 1 cup raspberries
Preparation
  • Beat cream cheese, dry pudding mix, milk and lemon zest in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping.
  • Spoon preserves onto bottom of crust; cover with the pudding mixture. Top with the remaining 1 cup whipped topping and raspberries.
  • Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.

Recipe Tips

Better For YouTrim 100 calories and 7 grams of fat per serving by preparing with Neufchatel cheese; vanilla fat-free sugar-free instant pudding mix; fat-free milk; COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.

Fresh Raspberry-Lemon PiePrepare as directed, omitting the raspberry preserves.

Fresh Strawberry-Lemon PiePrepare as directed, using strawberry jam and sliced strawberries.

70442

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