Raspberry-Lemon Pie

1. 1

   Place cream cheese, dry pudding mix, milk and lemon zest in 12-qt.

2. 2

   mixer bowl (or medium bowl for trial recipe) fitted with paddle attachment.

3. 3

   Beat on low speed 2 min.

4. 4

   or until well blended.

5. 5

   Fold in 1 qt.

6. 6

   of the whipped topping (or 1 cup of the whipped topping for trial recipe).

7. 7

   Gently stir in 1 qt.

8. 8

   of the raspberries (or 1 cup of the raspberries for trial recipe).

9. 9

   Spread 1/4 cup of the preserves onto bottom of each crust; top with layers of 3 cups of the cream cheese mixture and 1-1/2 cups of the whipped topping.

10. 10

    Refrigerate at least 4 hours.

11. 11

    Top each pie with 1/2 cup of the remaining raspberries just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.