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Lemon Raspberry Pie

Yield 10 servings


  • 2 cups cold milk
  • 2 packages (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
  • 1 HONEY MAID Graham Pie Crust (6 ounces)
  • 1 tub (8 ounces) COOL WHIP Whipped Topping
  • 1 cup raspberries

How to Make It

  1. Prep Time: 15 minutes (plus refrigerating)

    BEAT milk and dry pudding mixes with whisk 2 minutes or until well blended. (Mixture will be thick.)

    SPOON 1 1/2 cups of the pudding into crust, top with raspberries. Gently stir 1 1/2 cups of the whipped topping into remaining pudding spoon over pie.

    REFIRGERATE 3 hours. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.

    Jazz It Up: Garnish with additional raspberries just before serving.