Creamy Lemon Raspberry Pie

By juliedee29

Ingredients

• 1/4 c. seedless red raspberry jam
• 1 prepared 9-inch shortbread crumb crust
• 1/2 pint (about 1 cup) fresh red raspberries, divided
• 4 oz. cream cheese, softened
• 1 can (12 oz) Evaporated Milk
• 2 pkgs (about 3.4 oz each) lemon instant pudding & pie filling mix
• Grated peel of 1 lemon
• 1 (8 oz) container cool whip, divided
• Additional lemon zest

Preparation

Step 1

Spread raspberry jam over bottom of crust. Sprinkle 3/4 c. raspberries over jam.

Beat cream cheese in large mixer bowl until creamy.

Gradually add evaporated milk, pudding mixes & lemon peel.

Beat for 2 minutes on medium speed until well blended.

Gently stir in half of cool whip.

Spoon into crust. Top with remaining cool whip.

Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest just before serving.