Creamy Lemon Raspberry Pie

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Preparation time: 15 minutes
Cooking time:

Difficulty: Easy - for beginners
Serves: 8


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.


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