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Desserts

PHILADELPHIA® Raspberry-Citrus Pie

PHILADELPHIA® Raspberry-Citrus  Pie recipe
photo by:kraft
Made with a blend of cream cheese and lemon pudding mix, this gloriously creamy no-bake pie boasts a double layer of raspberry preserves.
time
prep:
15 min
total:
4 hr 15 min
servings
total:
10 servings
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What You Need

2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
pkg.  (4-serving size) JELL-O Lemon Flavor Instant Pudding
1
cup  cold milk
2
tsp.  grated lemon zest
2
cups  thawed COOL WHIP Whipped Topping, divided
1/2
cup  raspberry preserves, divided
1
 ready-to-use graham cracker crumb crust (6 oz.)

Make It

BEAT cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Stir in 1 cup of the whipped topping.

SPOON 1/4 cup of the preserves onto bottom of crust; cover with pudding mixture. Top with remaining 1/4 cup preserves and remaining 1 cup whipped topping.

REFRIGERATE 4 hours or until firm. Store leftover pie in refrigerator.

Kraft Kitchens Tips

Best of Season
For a patriotic dessert, arrange rows of blueberries and raspberries on top of pie.
Size Wise
Since this indulgent pie makes 10 servings, it is the perfect dessert to serve at your next party.
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