Lemon Raspberry Pie

Name: Lemon Raspberry Pie
Ingredients: 2 cups cold milk; 2 packages (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling; 1 HONEY MAID Graham Pie Crust (6 ounces); 1 tub (8 ounces) COOL WHIP Whipped Topping; 1 cup raspberries

5 ingredients

5 steps

Ingredients

2 cups cold milk
2 packages (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 HONEY MAID Graham Pie Crust (6 ounces)
1 tub (8 ounces) COOL WHIP Whipped Topping
1 cup raspberries

Directions

1

Prep Time: 15 minutes (plus refrigerating)
2

BEAT milk and dry pudding mixes with whisk 2 minutes or until well blended. (Mixture will be thick.)
3

SPOON 1 1/2 cups of the pudding into crust, top with raspberries. Gently stir 1 1/2 cups of the whipped topping into remaining pudding spoon over pie.
4

REFIRGERATE 3 hours. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.
5

Jazz It Up: Garnish with additional raspberries just before serving.