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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/4 cup(s) seedless red raspberry jam |
1 prepared shortbread crumb pie crust |
1/2 pint(s) fresh red raspberries, divided |
4 ounce(s) cream cheese softened |
1 can(s) evaporated milk |
2 package(s) lemon instant pudding & pie filling |
1 grated lemon peel |
1 container(s) cool whip |
additional grated lemon peel |
Directions:
1. Spread raspberry jam over bottom of pie crust. Sprinkle 3/4 cup raspberries over jam.
2. Beat cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mixes and lemon peel. Beat for 2 min. on med speed until well blended. Gently stir in half of cool whip, spoon into crust, top with remaining cool whip.
3. Refrigerate 2 hours before serving. Garnish with remaining raspberries and additional lemon zest.
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