Food
Raspberry Lemon Pie
By Yankee Magazine|Sep 09 2006|
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 Whipped Topping, divided
1/4 cup raspberry preserves
1 Graham Pie Crust (6 oz.)
1 cup raspberries
Instructions
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 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.
