Comida Kraft
Recipe Box

PHILADELPHIA® Raspberry-Citrus Pie

Prep Time
15
min.
Total Time
4
hr.
15
min.
Servings

10 servings

Made with a blend of cream cheese and lemon pudding mix, this gloriously creamy no-bake pie boasts a double layer of raspberry preserves.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 380
Total fat 23g
Saturated fat 14g
Cholesterol 50mg
Sodium 330mg
Carbohydrate 36g
Dietary fiber 1g
Sugars 24g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Wonderful recipe! 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.
Date published: 2005-03-25
Rated 1 out of 5 by from I won't make again. 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!
Date published: 2011-12-16
Rated 2 out of 5 by from When I saw this recipe, It looked very good. 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.
Date published: 2005-05-30
Rated 3 out of 5 by from This was a good recipe, however I think I would add more lemon next time for more of a zip! 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 =) )
Date published: 2007-07-16
Rated 5 out of 5 by from again..i made this recipe at work.. 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..
Date published: 2005-03-25
Rated 4 out of 5 by from I made 2 of these pies for my family and they loved it. 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
Date published: 2006-09-03
Rated 5 out of 5 by from Very easy to make and delicious. Very easy to make and delicious. I used fresh strawberries instead of the preserves. It was delicious with the lemon flavor.
Date published: 2005-03-13
Rated 1 out of 5 by from
Date published: 2006-11-04
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