CREAMY LEMON RASPBERRY PIE

• PREP TIME
  10 MINUTES
• COOKING TIME
  0 MINUTES
• SKILL LEVEL
  EASY
• MAKES
  8 
  SERVINGS

INGREDIENTS

• 1/4 cup seedless red raspberry jam
• 1 prepared 9-inch (6 oz.) shortbread crumb crust
• 1/2 pint (about 1 cup) fresh red raspberries,divided
• 4 ozs. cream cheese, softened
• 1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk
• 2 pkgs. (about 3.4 oz. each) lemon instant pudding and pie filling mix
• Grated peel of 1 lemon
• 1 container (8 oz.) frozen whipped topping, thawed, divided
• Additional grated lemon peel (optional)

INSTRUCTIONS

SPREAD raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam. 

BEAT cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mixes and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently stir in halfof whipped topping. Spoon into crust; 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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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.