Raspberry-Lemon Pie

Name: Raspberry-Lemon Pie
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

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

Mix graham crumbs and butter; press onto bottom and up side of 9-inch pie plate.
2

Spread jam onto bottom of crust.
3

Beat cream cheese product, dry pudding mix, milk and lemon zest in large bowl until blended.
4

Gently stir in 1 cup Cool Whip; pour over jam.
5

Top with remaining Cool Whip and raspberries.
6

Refrigerate 4 hours or until firm.

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