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Fresh Raspberry and Lemon Pie

by on April 3, 2010 in Desserts April 3, 2010 Desserts
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Level: Easy

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Description

This lemony pie is so light and fluffy. It’s perfect for Spring and Summer, especially when topped with fresh raspberries or a fruit medley!

Ingredients

  • 1 package Cream Cheese (8 Oz. Package)
  • 1 package Jell-O Instant Lemon Flavor Pudding And Pie Filling (1 Oz. Sugar Free Or 3.4 Oz. Regular)
  • 1 cup Cold Milk
  • 2 teaspoons Lemon Zest
  • 2 cups Cool Whip, Divided
  • 1 whole Keebler Shortbread Pie Crust (6 Oz. Package)
  • 1 cup Fresh Raspberries

Preparation

Beat the cream cheese, dry pudding mix, milk, and lemon zest in a large bowl until well blended. Gently stir in 1 cup of Cool Whip. Spoon into the crust and top with the remaining Cool Whip. Refrigerate for 4 hours or until firm. Top with the raspberries before serving.

Presentation tip: you can also pipe your whipped topping on the pie and/or create a berry medley using strawberries, blueberries, and raspberries.

Enjoy!

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