Creamy Lemon Raspberry Pie
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.
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INGREDIENTS
Nutrition- 1⁄4cup seedless raspberry jam
- 1(9 inch) shortbread pie crusts
- 1
- 4
- 1(12 ounce) can evaporated milk
- 2(3 1/2 ounce) packages instant lemon pudding mix
- 1(8 ounce) container frozen whipped topping, thawed, divided
-
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DIRECTIONS
- Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
- Beat cream cheese in a large mixing bowl until creamy.
- Gradually add evaporated milk, pudding mix, and lemon zest. Beat for 2 minutes on medium speed until well blended.
- Fold in half the whipped topping.
- Spoon mixture into crust and top with remaining whipped topping.
- Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.
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