Raspberry-Lemon Pie

68  Ratings
  • 15 min prep
  • 4 hr 15 min total
  • Makes 8 servings.

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

Raspberry-Lemon Pie Recipe


  • 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


  • 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.


Nutrition Information

Makes 8 servings.

Nutrition per serving:

    • Calories 360 
    • Total fat 19 g
    • Saturated fat 11 g
    • Cholesterol 35 mg
    • Sodium 380 mg
    • Carbohydrate 41 g
    • Dietary fiber 1 g
    • Total sugars 27 g
    •     Includes added sugars n/a
    • Protein 4 g
    • Vitamin A 8 %DV
    • Vitamin C 8 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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