Raspberry-Lemon Pie
Prep Time: 15 min
Ready In: 4 h 15 min
Serves: 8
Ingredients:
1-1/4 cups Honeymaid Graham Crumbs
1/4 cup butter, melted
1/4 cup Kraft Pure Red Raspberry Jam
1 pkg. (250 g) Philadelphia Cream Cheese, softened
1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
1 cup cold milk
2 tsp. grated lemon peel
2 cups thawed Cool Whip Whipped Topping, divided
1 cup raspberries
Directions :
1 Mix graham crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Spoon jam over crust.
2 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; pour over jam. Top with remaining 1 cup whipped topping and the raspberries.
3 Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.
Great Substitute :
Prepare as directed, using strawberry jam and sliced strawberries.
Healthy Living :
This pie is so refreshing you might be tempted for a larger piece. Be mindful of serving size.
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