Raspberry-Lemon Pie Recipe

Raspberry-Lemon Pie Recipe

  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 1 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
  • 1 cup cold milk
  • 2 teaspoons grated lemon peel
  • 2 cups thawed COOL WHIP Whipped Topping, divided
  • 1/4 cup raspberry preserves
  • 1 (6 ounce) HONEY MAID Graham Pie Crust
  • 1 cup raspberries
  1. 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.
  2. Spoon preserves onto bottom of crust; cover with the pudding mixture. Top with the remaining 1 cup whipped topping and raspberries.
  3. Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.
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