Sunday, July 6, 2014

Fresh Raspberry-Lemon Pie


1 8oz package Cream Cheese, softened
1 4 oz package JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 cup cold milk
2 tsp grated lemon peel
2 cups thawed COOL WHIPPED Topping, divided
1 graham Pie crust (6 oz)
1 cup raspberries

Beat cream cheese, dry pudding mix, milk, and lemon peel in a large bowl with wire whisk until well blended. Gently stir in 1 cup COOL WHIP.

SPOON into crust. Top with remaining 1 cup COOL WHIP.

REFRIGERATE  4 hours or until firm. Top with raspberries just before serving.
Store leftover pie in the refrigerator

Serves 6 - 8