Creamy RaspberryP Pie
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- 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
- Spread raspberry jam over bottom of pie crust. Sprinkle 3/4 cup raspberries over jam.
- 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.
- Refrigerate 2 hours before serving. Garnish with remaining raspberries and additional lemon zest.
This recipe is a personal recipe added by Toniahooper and has not been tested or endorsed by MyRecipes.
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Creamy RaspberryP Pie Recipe at a Glance
- COURSE: Pies/Pastries