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Raspberry-Lemon Pie

Prep Time:

15 min

Total Time:

4 hr 15 min

Makes:

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.

Kraft Kitchens Tips

Substitute

Prepare as directed, using strawberry jam and sliced strawberries.

Healthy Living

This pie is so refreshing you might be tempted for a larger piece. Be mindful of serving size.

K:43355v3ec:87731

(13)

Rated

by ralfey on 7/27/2009
" WOW!!! I would give this recipe 10 stars if I could!! It was so simple and delicious, a refreshing summer dessert!"

See All Ratings and Comments

Serving Size = 1 slice (125 g)

Nutritional Information

Calories

380

Total fat

22 g

Sodium

460 mg

Carbohydrate

42 g

Dietary fibre

1 g

Protein

4 g

Vitamin A

15 %DV

Vitamin C

10 %DV

Calcium

10 %DV

Iron

6 %DV