Creamy Lemon Raspberry Pie ingredients
Makes 8 servings1 prepared 9-inch (6-oz) shortbread crumb crust
1/4 cup seedless red raspberry jam
1 cup (about 1/2 pint) fresh red raspberries (divided use)
4-oz cream cheese, softened
1 (12-oz / 354ml) can Nestlé® Carnation® Evaporated Milk
2 (3.4-oz) boxes lemon instant pudding and pie filling mix
Grated peel of 1 lemon + more for garnish
1 (8-oz) container frozen whipped topping, thawed (divided use)
DirectionsPrepare raspberry layer
Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup of raspberries over jam.
In large mixer bowl, beat cream cheese until creamy.
Gradually add evaporated milk, pudding mixes and lemon peel. Then, beat on Medium speed until well blended, about two (2) minutes.
Gently fold in half of the whipped topping. Spoon mixture into prepared crust and cover with the remaining whipped topping.
Refrigerate before serving
Refrigerate pie until set, about two (2) hours.
Just before serving, garnish with remaining fresh raspberries and additional lemon zest.
Page Last Updated 21 April 2015