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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.
15 min
4 hr 15 min
10 servings
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What You Need

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
pkg.  (4-serving size) JELL-O Lemon Flavor Instant Pudding
cup  cold milk
tsp.  grated lemon zest
cups  thawed COOL WHIP Whipped Topping, divided
cup  raspberry preserves, divided
 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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