Raspberry Lemon Pie

Raspberry Lemon Pie
Yields1 Serving
 1-1/4 cups Graham Crumbs
 1/4 cup butter, melted
 1/4 cup Pure Red Raspberry Jam
 1 pkg. (250 g) Cream Cheese, softened
 1 pkg. (4-serving size) Lemon Instant Pudding
 1 cup cold milk
 2 tsp. grated lemon zest
 2 cups thawed Whipped Topping, divided
 1 cup Ontario raspberries
1

Mix graham crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Spoon jam over crust.

2
3

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.

4
5

Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.

Category

Ingredients

 1-1/4 cups Graham Crumbs
 1/4 cup butter, melted
 1/4 cup Pure Red Raspberry Jam
 1 pkg. (250 g) Cream Cheese, softened
 1 pkg. (4-serving size) Lemon Instant Pudding
 1 cup cold milk
 2 tsp. grated lemon zest
 2 cups thawed Whipped Topping, divided
 1 cup Ontario 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
3

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.

4
5

Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.

Raspberry Lemon Pie

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