Difficulty: Easy - for beginners
1/4 c seedless raspberry jam
1 prepared 9" pie crust (vanilla wafer, chocolate cookie, graham, or shortbread work well)
1 c fresh red raspberries
4 oz cream cheese, softened
1 can 12 oz evaporated milk
2 pkg 3.5 oz each lemon instant pudding and pie filling
grated lemon peel
1 tub 8 oz cool whip topping
Spread jam over bottom of pie crust and then sprinkle 3/4 c raspberries across top of jam.
Beat cream cheese until fluffy. Gradually beat in milk, pudding, and zest of lemon peel.
Fold in one-half of cool whip topping.
Spoon mixture into crust and spread lightly to even off top.
Top with remaining whip topping. Then sprinkle remaining raspberries over top. Add a bit more lemon zest for color and taste.
Refrigerate for 2 hours prior to serving.