Fresh Raspberry-Lemon Pie

Name: Fresh Raspberry-Lemon Pie
Ingredients: 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1 cup cold milk; 1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding; 2 tsp. grated lemon zest; 2 cups thawed COOL WHIP Whipped Topping, divided; 1 HONEY MAID Graham Pie Crust (6 oz.); 1 cup raspberries

7 ingredients

6 steps

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup cold milk
1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding
2 tsp. grated lemon zest
2 cups thawed COOL WHIP Whipped Topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup raspberries

Directions

1

Beat cream cheese, milk, dry pudding mix and lemon peel in large bowl with wire whisk until well blended.
2

Gently stir in 1 cup of the whipped topping.
3

Spoon into crust; top with remaining 1 cup whipped topping.
4

Refrigerate 4 hours or until firm.
5

Top with raspberries just before serving.
6

Store leftover pie in refrigerator.