Prep: 8 minutes; Chill: 1 hour. The tangy, sweet filling in these tarts may remind you of a key lime pie.
Combine 3/4 cup whipped topping, milk, lemon rind, and lemon juice; stir until smooth.
Place 3 raspberries in each pie crust. Spoon filling evenly into crusts on top of berries. Cover and chill.
Dollop remaining 1/4 cup whipped topping evenly on tarts, and top evenly with remaining fresh raspberries.
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