Raspberry-Lemon Pie

Raspberry-Lemon Pie

4 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    4 h 15 m
Recipe by  JELL-O

“Fresh raspberries and lemon zest combine in a creamy pie for an easy, refreshing dessert.”

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Adjust Servings

Original recipe yields 8 servings



  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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Reviews (4)

Rate This Recipe


My husband loved this! It was a nice cool dessert for summer. Next time however I will make it when we are to have guests over so that there will not be left overs. The rasberry preserves made the crust too wet the next day.

Amanda Y

Amanda Y

Very average. Not lemony enough for me—and I added more lemon zest than the recipe calls for. What an 80s dessert with the Cool Whip! haha Brought back memories of days running through the sprinkler. Anyway, good for kids, easy to make but not a huge crowd-pleaser. I probably won't make this again.



Nice idea but mediocre as written. Too little lemon tang. To up the tartness I doubled the zest, added 4 tablespoons of lemon powder and 3/4 tsp of lemon oil. Texture was ok, too much like a pudding despite the addition of the cream cheese. I would have like more of a whipped texture (next time I will make this as a Dream Whip pie). Enjoyed the raspberry preserves (I would have preferred more, my daughter preferred less). It did not firm up enough for me, seemed to be better frozen.

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Amount Per Serving (8 total)

  • Calories
  • 280 cal
  • 14%
  • Fat
  • 16.8 g
  • 26%
  • Carbs
  • 29.3 g
  • 9%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 245 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Candy Crunch Pudding Pie


next recipe:

Raspberry Glace Cheesecake Pie