Raspberry-Lemon Pie

9 ingredients
6 steps

Ingredients

  • 1-1/4 cups Honey Maid Graham Crumbs
  • 1/4 cup butter, melted
  • 1/4 cup Kraft Pure Raspberry Jam
  • 1 cup Philadelphia Cream Cheese Product
  • 1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
  • 1 cup cold milk
  • 2 tsp. lemon zest
  • 1-1/2 cups thawed Cool Whip Whipped Topping, divided
  • 1 cup fresh raspberries

Directions

  1. 1
    Mix graham crumbs and butter; press onto bottom and up side of 9-inch pie plate.
  2. 2
    Spread jam onto bottom of crust.
  3. 3
    Beat cream cheese product, dry pudding mix, milk and lemon zest in large bowl until blended.
  4. 4
    Gently stir in 1 cup Cool Whip; pour over jam.
  5. 5
    Top with remaining Cool Whip and raspberries.
  6. 6
    Refrigerate 4 hours or until firm.

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