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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
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.
<b>Editor's Note:</b> 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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