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Fresh Raspberry-Lemon Pie

Category Pies


  • 1 (8 oz,) pkg. cream cheese, softened
  • 1 (4 serving size) pkg. instant lemon pudding and pie filling
  • 1 cup milk
  • 2 tsp. grated lemon peel
  • 2 cups thawed cool whip
  • 1 graham cracker pie crust
  • 1 cup raspberries


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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By guest (Guest Post)
December 21, 20060 found this helpful

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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