Creamy Lemon Raspberry Pie

Name: Creamy Lemon Raspberry Pie
Ingredients: 1/4 cup seedless raspberry jam; 1 (9 inch) shortbread pie crusts; 1 cup fresh raspberry, divided; 4 ounces cream cheese, softened; 1 (12 ounce) can evaporated milk; 2 (3 1/2 ounce) packages instant lemon pudding mix; 1 lemon, zest of; 1 (8 ounce) container frozen whipped topping, thawed, divided; additional lemon zest (optional garnish)

9 ingredients

6 steps

Ingredients

1/4 cup seedless raspberry jam
1 (9 inch) shortbread pie crusts
1 cup fresh raspberry, divided
4 ounces cream cheese, softened
1 (12 ounce) can evaporated milk
2 (3 1/2 ounce) packages instant lemon pudding mix
1 lemon, zest of
1 (8 ounce) container frozen whipped topping, thawed, divided
additional lemon zest (optional garnish)

Directions

1

Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
2

Beat cream cheese in a large mixing bowl until creamy.
3

Gradually add evaporated milk, pudding mix, and lemon zest. Beat for 2 minutes on medium speed until well blended.
4

Fold in half the whipped topping.
5

Spoon mixture into crust and top with remaining whipped topping.
6

Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.