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Desserts

Raspberry-Lemon Pie

Raspberry-Lemon Pie recipe
photo by:kraft
Brighten up your taste buds with this refreshing creamy pudding pie. A ribbon of raspberry adds just the right touch.
time
prep:
15 min
total:
4 hr 15 min
servings
total:
8 servings
Magazine Acquisition

What You Need

1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1
pkg.  (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1
cup  cold milk
2
tsp.  lemon zest
2
cups  thawed COOL WHIP Whipped Topping, divided
1/4
cup  raspberry preserves
1
 ready-to-use graham cracker crumb crust (6 oz.)
1
cup  fresh raspberries

Make It

BEAT first 4 ingredients in large bowl with whisk until blended. Stir in 1 cup COOL WHIP.

SPREAD preserves onto bottom of crust; cover with pudding mixture. Top with remaining COOL WHIP and raspberries.

REFRIGERATE 4 hours or until firm.

Kraft Kitchens Tips

Healthy Living
Trim 80 calories and 7g of fat, including 5g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese; 1 pkg. (1 oz.) JELL-O Lemon Flavor Fat Free Sugar Free Instant Pudding, fat-free milk, COOL WHIP LITE Whipped Topping, and a ready-to-use reduced-fat graham cracker crumb crust.
Variation
Prepare omitting the raspberry preserves.
Fresh Strawberry-Lemon Pie
Prepare as directed, using strawberry jam and sliced fresh strawberries.
K:43355v2 :70442
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