Desserts

PHILADELPHIA® Raspberry-Citrus Pie

PHILADELPHIA® Raspberry-Citrus Pie recipe

photo by:

kraft

again..i made this recipe at work.. i use sugar free instant pudding.and sugar free jam..i have use seedless raspberry jam..also strawberry, blackberry.apricot..our custome...read more

posted by

BARB511

on 6/17/2005

time

prep:

15 min

total:

4 hr 15 min

servings

total:

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

1/2

cup raspberry preserves, divided

HONEY MAID Graham Pie 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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diagirl

posted:12/16/2011

I won't make again. The lemon pudding gave it WAY to much artifical taste. The preserves on the bottom made the crust soggy & the top layer of preserves made it look kind of like reddish-brown slime. Also the texture was to soft, I even refrigerated it about 7 hr before serving. Kraft ha much better recipes, try a different one!

a cook

posted:7/15/2007

This was a good recipe, however I think I would add more lemon next time for more of a zip! I made it with fresh, smashed up raspberrys with a bit of sugar rather than preserves... it was great! (Did not look like the wonderful picture though =) )

Candice241

posted:9/2/2006

I made 2 of these pies for my family and they loved it. The only thing i changed was i added the juice from 1 med lemon from my tree. And it gave it that little kick it was missing

barb511

posted:6/17/2005

again..i made this recipe at work.. i use sugar free instant pudding.and sugar free jam..i have use seedless raspberry jam..also strawberry, blackberry.apricot..our customer love it!!! try it..

ahmedreem

posted:5/30/2005

When I saw this recipe, It looked very good. However, when I made it, I didn't really like it because of the preserves- I used strawberry instead of raspberry. I also left out the lemon peel. Overall, due to the disliking of this pie, I will not make this again. The preserves just don't "go" with this pie.

a cook

posted:3/25/2005

Wonderful recipe! Very creamy and refreshing. I didn't make any changes. My chocolate-loving guests & family thought it was delicious. It tastes like it took a long time to prepare and it really does only take 15 minutes. Plan to keep all the ingredients on hand for those times when you need a special dessert but don't have much preparation time available.

paneo2

posted:3/12/2005

Very easy to make and delicious. I used fresh strawberries instead of the preserves. It was delicious with the lemon flavor.

a cook

posted:11/30/2004

I made this pie for Thanksgiving. I don't like chocolate and thought it would be a nice change. Everyone loved it! I would recommend it to anyone. It is my new favorite.

a cook

posted:8/19/2004

Very fast, simple, and delicious!!! I substituted strawberry preserves. It also tastes good frozen.

patterson101

posted:8/16/2004

I made this quick n'easy dessert for a luncheon. It was the first thing to go. I didn't even get a piece. I'll definately make this again.