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SPREAD preserves onto bottom of crust; top with 1 cup of the raspberries.
POUR milk into large bowl. Add dry pudding mixes and lime peel. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Spoon over raspberries in crust.
REFRIGERATE 3 hours or until set. Top with remaining raspberries just before serving. Store leftover pie in refrigerator.