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Creamy Lemon Raspberry Pie

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Calories: 420     Total Fat: 20g
Cholesterol: 30mg     Protein: 5g
Carbohydrates: 55g     Sodium: 520mg

Serves
Makes 8 servings


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

Preparation
    1. SPREAD raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
    2. BEAT cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mix and lemon peel. Beat 2 minutes on medium speed until well blended. Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping.
    3. REFRIGERATE 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.



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