Creamy Lemon Raspberry Pie
This creamy pie features fresh raspberries, whipped topping and lemon zest for a refreshing flavor.
1/4 cup seedless red raspberry jam
1 prepared 9-inch (6 ounces) shortbread crumb crust
1/2 pint (about 1 cup) fresh red raspberries - divided use
4 ounces cream cheese, softened
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 (3.4-ounce) packages lemon instant pudding and pie filling mix
Grated peel of 1 lemon
1 (8-ounce) container frozen whipped topping, thawed - divided use
Additional grated lemon peel (optional)
- Spread raspberry jam over bottom of 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 minutes on medium speed until well blended. Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping.
- Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.