Recipe by JELL-O
"Fresh raspberries and lemon zest combine in a creamy pie for an easy, refreshing dessert."
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1 (8 ounce) package
PHILADELPHIA Cream Cheese, softened
1 pkg. (4 serving size)
JELL-O Lemon Flavor Instant Pudding & Pie Filling
grated lemon peel
thawed COOL WHIP Whipped Topping, divided
1 (6 ounce)
HONEY MAID Graham Pie Crust
My husband loved this! It was a nice cool dessert for summer. Next time however I will make it when we are to have guests over so that there will not be left overs. The rasberry preserves made the crust too wet the next day.
Very average. Not lemony enough for me—and I added more lemon zest than the recipe calls for. What an 80s dessert with the Cool Whip! haha Brought back memories of days running through the sprinkler. Anyway, good for kids, easy to make but not a huge crowd-pleaser. I probably won't make this again.
Nice idea but mediocre as written. Too little lemon tang. To up the tartness I doubled the zest, added 4 tablespoons of lemon powder and 3/4 tsp of lemon oil. Texture was ok, too much like a pudding despite the addition of the cream cheese. I would have like more of a whipped texture (next time I will make this as a Dream Whip pie). Enjoyed the raspberry preserves (I would have preferred more, my daughter preferred less). It did not firm up enough for me, seemed to be better frozen.
delicious and easy. I used real whip cream instead of Cool Whip.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 280
** Calories from Fat: 151
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