Raspberry-Lemon Pie Recipe

Ingredients

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

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Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
280 cal
14%

Fat
16.8 g
26%

Carbs
29.3 g
9%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

suzmom1

May. 26, 2008

"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 ..." See morecrust too wet the next day. "

Amanda Y

Jul. 14, 2008

"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. ..." See moreAnyway, good for kids, easy to make but not a huge crowd-pleaser. I probably won't make this again."

retro80sdoc

Apr. 13, 2013

"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 puddin..." See moreg 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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