Yield
6 servings

How to Make It

Step 1

Combine 3/4 cup whipped topping, milk, lemon rind, and lemon juice; stir until smooth.

Step 2

Place 3 raspberries in each pie crust. Spoon filling evenly into crusts on top of berries. Cover and chill.

Step 3

Dollop remaining 1/4 cup whipped topping evenly on tarts, and top evenly with remaining fresh raspberries.

Cooking Light Superfast Suppers

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