Description
A recipe for Creamy Lemon Raspberry Pie

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
SPREAD raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.

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.

REFRIGERATE 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.

Nutrition
Nutrition Information per serving: 420 calories; 180 calories from fat; 20g total fat; 12g saturated fat; 30mg cholesterol; 520mg sodium; 55g carbohydrate; 1g fiber; 22g sugars; 5g protein

Serves
(Makes 8 servings)

Variations
no information available