Raspberry Lemon Pie

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Raspberry Lemon Pie


  • 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


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.

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