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Fresh Raspberry-Lemon Pie

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Date: 06/07/2005 Topic: Recipes > Pies  
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Ingredients:
  • 1 - 8 Oz Pkg Cream Cheese, Softened
  • 1 Pkg (4 Serving Size) Instant Lemon Pudding And Pie Filling
  • 1 cup Milk
  • 2 tsp. Grated Lemon Peel
  • 2 cup Thawed Cool Whip
  • 1 Graham Cracker Pie Crust
  • 1 cup Raspberries

Directions:

Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl until well blended.

Gently stir in 1 cup raspberries

Pour into pie crust. Top with remaining Cool Whip.

Refrigerate 4 hours or until firm top with remaining raspberries just before serving.

By imaqt1962

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Post By (Guest Post) (12/21/2006)
The recipe states to top off with "remaining" Cool Whip, but never states how much Cool Whip to add to the pie.

Editor's Note: It says to add 2 cups thawed Cool Whip to the pie. I think whatever is left in the container (probably about 2 cups) would be added to the top.

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