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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
Magazine Acquisition

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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