Fresh Raspberry-Lemon Pie

EASY... NO BAKE

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

5 Star Reeses Squares No Bake

• 1 1/2 cups graham cracker crumbs
• 1 lb confectioners' sugar ( 3 to 3 1/2 cups)
• 1 1/2 cups peanut butter
• 1 cup butter, melted 
•  couple TBSP of heavy cream to melted chocolate to keep it creamy
• 1 (12 ounce) bags milk chocolate chips

1. Combine graham crumbs, sugar and peanut butter and mix well.
2. Blend in melted butter until well combined.
3. Press mixture evenly into a 9 x 13 inch pan.
4. Melt chocolate chips in microwave or in double boiler.
5. Spread over peanut butter mixture.
6. Chill until just set and cut into bars (these are very hard to cut if the chocolate gets "rock hard".