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8 servings
Ingredients |
1 pkg (8 oz) cream cheese, softened
1 pkg (4-serving size) Jell-o Lemon flavor instant Pudding & Pie Filling
1 cup cold milk
2 tsp grated lemon peel
2 cups thawed Cool Whip Whipped topping, divided
1 Honey Maid Graham Pie Crust (6 oz)
1 cup raspberries
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Directions |
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Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Gently stir in 1 cup of whipped topping. Spoon into crust. Top with remaining 1 cup whipped topping. Refrigerate 4 hours or until firm. Top with raspberries just before serving. Store leftover pie in refrigerator.
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Notes |
| Prep: 15 minutes + refrigerating |
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Comments |
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