Fresh Raspberry-Lemon Pie

Ingredients:

• 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

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