1-1/4 cups Graham Crumbs
1/4 cup butter, melted
1/4 cup Pure Red Raspberry Jam
1 pkg. (250 g) Cream Cheese, softened
1 pkg. (4-serving size) Lemon Instant Pudding
1 cup cold milk
2 tsp. grated lemon zest
2 cups thawed Whipped Topping, divided
1 cup Ontario raspberries
1
Mix graham crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Spoon jam over crust.
2
3
Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping; pour over jam. Top with remaining 1 cup whipped topping and the raspberries.
4
5
Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.
CategoryDessert
Ingredients
1-1/4 cups Graham Crumbs
1/4 cup butter, melted
1/4 cup Pure Red Raspberry Jam
1 pkg. (250 g) Cream Cheese, softened
1 pkg. (4-serving size) Lemon Instant Pudding
1 cup cold milk
2 tsp. grated lemon zest
2 cups thawed Whipped Topping, divided
1 cup Ontario raspberries