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


  1. Spread raspberry jam over bottom of pie crust. Sprinkle 3/4 cup raspberries over jam.

  2. 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.

  3. Refrigerate 2 hours before serving. Garnish with remaining raspberries and additional lemon zest.
November 2012

This recipe is a personal recipe added by Toniahooper and has not been tested or endorsed by MyRecipes.

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