Raspberry-Lemon Pie

By melissawelch

Ingredients

• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 1 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
• 1 cup cold milk
• 2 teaspoons grated lemon peel
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1/4 cup raspberry preserves
• 1 (6 ounce) HONEY MAID Graham Pie Crust
• 1 cup raspberries

Preparation

Step 1

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.

Spoon preserves onto bottom of crust; cover with the pudding mixture. Top with the remaining 1 cup whipped topping and raspberries.

Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.