Comida Kraft
Recipe Box

White Chocolate-Raspberry Cream Pie

(5) 5 Reviews
Prep Time
Total Time

8 servings

White chocolate pudding, fresh raspberries and a hint of lemon zest make this cream pie a standout at the dessert buffet.

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What You Need

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Make It

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  • Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick.) Gently stir in whipped topping and lemon zest.
  • Spoon raspberries into crust; cover with pudding mixture.
  • Refrigerate several hours or until set. Store leftover pie in refrigerator.


Substitute thawed frozen raspberries for the fresh raspberries.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 250
Total fat 8g
Saturated fat 4.5g
Cholesterol 5mg
Sodium 440mg
Carbohydrate 41g
Dietary fiber 1g
Sugars 28g
Protein 2g
% Daily Value
Vitamin A 2 %DV
Vitamin C 8 %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

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  • star18 |

    YUM! I confused this with another recipe and used cheesecake pudding. I actually prefer white chocolate, though, so I am sure this is great both ways. The lemon makes this fantastic. I also added a little fresh lemon juice. Yummy!!!

  • jaimepaulsen |

    The pudding and whip cream mixture never combined and lemon zest was way too strong. Had to throw whole pie away!

  • Aeleona |

    I made this recipe using black berries and it was so good and easy to make! I will definately make this again and try different berries.

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