Creamy Lemon Raspberry Pie

Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

This is from one of those coupon and recipe booklets that accompanied my TOH magazine; the recipe is from Nestle. Since raspberry season is around the corner, I wanted to make sure I didn't lose the recipe! It sounds yummy and simple. Times are guesses for now.

Ingredients Nutrition


  1. Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
  2. Beat cream cheese in a large mixing bowl until creamy.
  3. Gradually add evaporated milk, pudding mix, and lemon zest. Beat for 2 minutes on medium speed until well blended.
  4. Fold in half the whipped topping.
  5. Spoon mixture into crust and top with remaining whipped topping.
  6. Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.
Most Helpful

Since my dad is diabetic, my sister and I tweaked this a bit. We used sugar-free preserves, lite cream cheese, sugar-free pudding, skim evaporated milk, and sugar-free whipped topping. Tastes great and what a treat for a diabetic!

BonnieJ July 23, 2006