Fresh Raspberry-Lemon Pie
Description
Prep: 15 minutes + refrigerating
Ingredients
1 pkg (8 oz) cream cheese, softened
1 pkg (4-serving size) Jell-o Lemon flavor instant Pudding & Pie Filling
1 cup cold milk
2 tsp grated lemon peel
2 cups thawed Cool Whip Whipped topping, divided
1 Honey Maid Graham Pie Crust (6 oz)
1 cup raspberries
1 pkg (4-serving size) Jell-o Lemon flavor instant Pudding & Pie Filling
1 cup cold milk
2 tsp grated lemon peel
2 cups thawed Cool Whip Whipped topping, divided
1 Honey Maid Graham Pie Crust (6 oz)
1 cup raspberries
Methods/steps
Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended
Gently stir in 1 cup of whipped topping
Spoon into crust
Top with remaining 1 cup whipped topping
Refrigerate 4 hours or until firm
Top with raspberries just before serving
Store leftover pie in refrigerator
Gently stir in 1 cup of whipped topping
Spoon into crust
Top with remaining 1 cup whipped topping
Refrigerate 4 hours or until firm
Top with raspberries just before serving
Store leftover pie in refrigerator
Additional Tips
Prep: 15 minutes + refrigerating
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