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Raspberry-Lemon Pie

average rating

rate/review

prep time

15 min

total time

4 hr 15 min

makes

photo by:

kraft

recipe by: kraft

what you need

1-1/4 cups Honey Maid Graham Crumbs

1/4 cup butter, melted

1/4 cup Kraft Pure Red Raspberry Jam

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1 pkg. (4-serving size) Jell-O Lemon Instant Pudding

1 cup cold milk

2 tsp. grated lemon zest

2 cups thawed Cool Whip Whipped Topping, divided

1 cup raspberries

make it

MIX graham crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Spoon jam over crust.

BEAT cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping; pour over jam. Top with remaining 1 cup whipped topping and the raspberries.

REFRIGERATE 4 hours or until firm. Store leftover pie in refrigerator.