Raspberry Lemon Pie

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

 1-1/4 cups Graham Crumbs

 1/4 cup butter, melted

 1/4 cup Pure Red Raspberry Jam

 1 pkg. (250 g) Cream Cheese, softened

 1 pkg. (4-serving size) Lemon Instant Pudding

 1 cup cold milk

 2 tsp. grated lemon zest

 2 cups thawed Whipped Topping, divided

 1 cup Ontario raspberries

1

Mix graham crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Spoon jam over crust.

2

3

Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping; pour over jam. Top with remaining 1 cup whipped topping and the raspberries.

4

5

Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.

CategoryDessert

Ingredients

 1-1/4 cups Graham Crumbs

 1/4 cup butter, melted

 1/4 cup Pure Red Raspberry Jam

 1 pkg. (250 g) Cream Cheese, softened

 1 pkg. (4-serving size) Lemon Instant Pudding

 1 cup cold milk

 2 tsp. grated lemon zest

 2 cups thawed Whipped Topping, divided

 1 cup Ontario raspberries

Directions

1

Mix graham crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Spoon jam over crust.

2

3

Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping; pour over jam. Top with remaining 1 cup whipped topping and the raspberries.

4

5

Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.

Raspberry Lemon Pie

IngredientsDirections