Fresh Raspberry Lemon Pie |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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This is such a perfect dessert when bbq-ing in the Summer. It's nice, light and refreshing. Ingredients:
1 pkg (8 oz) cream cheese, softened |
1 pkg (4-serving size) lemon instant pudding and pie filling |
1 c cold milk |
2 tsp grated lemon peel |
2 c thawed cool whip, divided |
1 graham cracker pie crust (6 oz) |
1 c raspberries |
Directions:
1. Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Gently stir in 1 c whipped topping.
2. Spoon into crust. Top with remaining 1 c whipped topping.
3. Refrigerate 4 hours or until firm. Top with raspberries just before serving. Store leftover pie in refrigerator.
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