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Raspberry-Lemon Pie

By: JELL-O  
"Fresh raspberries and lemon zest combine in a creamy pie for an easy, refreshing dessert."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 83 people have saved this

Prep Time:
15 Min
Ready In:
4 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 1 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
  • 1 cup cold milk
  • 2 teaspoons grated lemon peel
  • 2 cups thawed COOL WHIP Whipped Topping, divided
  • 1/4 cup raspberry preserves
  • 1 (6 ounce) HONEY MAID Graham Pie Crust
  • 1 cup raspberries

Directions

  1. 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.
  2. Spoon preserves onto bottom of crust; cover with the pudding mixture. Top with the remaining 1 cup whipped topping and raspberries.
  3. Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 299 | Total Fat: 18.6g | Cholesterol: 32mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 26, 2008 by suzmom1 
My husband loved this! It was a nice cool dessert for summer. Next time however I will make... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2008 by Amanda Y 
Very average. Not lemony enough for me—and I added more lemon zest than the recipe calls for.... MORE

 
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