Creamy Lemon Raspberry Pie

By carvalhohm

Ingredients

• 1/4 1/4 1/4 cup seedless red raspberry jam
• 1 1 9-inch prepared 9-inch (6 oz.) shortbread crumb crust
• 1/2 1/2 1 pint (about 1 cup) fresh red raspberries, divided
• 4 4 4 ozs. cream cheese, softened
• 1 1 1 can (12 fl. oz.) Evaporated Milk
• 2 2 3.4 pkgs. (about 3.4 oz. each) lemon instant pudding and pie filling mix
• 1 peel of 1 lemon
• 1 1 1 container (8 oz.) frozen whipped topping, thawed, divided
• Additional grated lemon peel (optional)

Preparation

Step 1

SPREAD raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.

BEAT cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mixes and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping.

REFRIGERATE for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.