Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper.
Spray 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pie plate. Flute edge of crust, if desired.
Combine dry pudding mix and zest. Toss fruit with water in large bowl. Add pudding mixture; mix lightly. Spoon onto crust.
Bake 30 to 35 min. or until fruit is tender and edge of crust is golden brown. Cool completely.
Savor a serving of this indulgent special-occasion pie that is perfect for a party. One pie makes enough for 8 servings.
Check pie after 25 min. If the crust is becoming too brown, cover the edge loosely with foil for the remainder of the baking time.
Serve topped with thawed COOL WHIP Whipped Topping or vanilla ice cream.
For a change of pace, substitute ground cinnamon for the lemon zest. Or for more lemon flavor, prepare using JELL-O Lemon Flavor Instant Pudding.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.