Raspberry-Lemon Pie

Directions

1. 1
   Place cream cheese, dry pudding mix, milk and lemon zest in 12-qt.
2. 2
   mixer bowl (or medium bowl for trial recipe) fitted with paddle attachment.
3. 3
   Beat on low speed 2 min.
4. 4
   or until well blended.
5. 5
   Fold in 1 qt.
6. 6
   of the whipped topping (or 1 cup of the whipped topping for trial recipe).
7. 7
   Gently stir in 1 qt.
8. 8
   of the raspberries (or 1 cup of the raspberries for trial recipe).
9. 9
   Spread 1/4 cup of the preserves onto bottom of each crust; top with layers of 3 cups of the cream cheese mixture and 1-1/2 cups of the whipped topping.
10. 10
    Refrigerate at least 4 hours.
11. 11
    Top each pie with 1/2 cup of the remaining raspberries just before serving.