Raspberry-Lemon Pie

Name: Raspberry-Lemon Pie
Ingredients: 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding; 1 cup cold milk; 2 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09; 2 cups thawed COOL WHIP Whipped Topping, divided; 1/4 cup raspberry preserves; 1 ready-to-use graham cracker crumb crust (6 oz.); 1 cup raspberries

8 ingredients

6 steps

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding
1 cup cold milk
2 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
2 cups thawed COOL WHIP Whipped Topping, divided
1/4 cup raspberry preserves
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup raspberries

Directions

1

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

Gently stir in 1 cup of the whipped topping.
3

Spoon preserves onto bottom of crust; cover with the pudding mixture.
4

Top with the remaining 1 cup whipped topping and the raspberries.
5

Refrigerate 4 hours or until firm.
6

Store leftover pie in refrigerator.