No Bake Raspberry Lemon Pie
- 1 8 oz. package cream cheese, softened
- 1 package (4 serving size) lemon instant pudding and pie filling
- 1 cup cold milk
- 2 tsp. grated lemon peel
- 2 cup thawed cool whip (divided)
- 1/4 cup raspberry preserves
- 1 graham cracker pie crust
- 1 cup raspberries
Add cream cheese, pudding mix, milk and lemon peel in large bowl. Mix with wire whisk until well blended. Gently stir in 1 cup cool whip.
Spoon preserves on bottom of pie crust, top with pudding mixture add remaining cool whip and raspberries. Chill 4 hours or until firm.
By IMAQT1962 from ILLINOIS
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