Categories: dessert, not tried

Ingredients

• 1 package (8 ounces) Philadelphia Cream Cheese, softened
• 1 cup cold milk
• 1 package (4 serving size) Jell-O Lemon Flavor Instant Pudding and Pie Filling
• 2 teaspoon grated lemon peel
• 2 cups thawed Cool Whip Whipped Topping, divided
• 1 Honey Maid Graham Pie Crust (6 ounces)
• 1 cup raspberries

Directions

1. Beat cream cheese, milk, dry pudding mix, and lemon peel in large bowl with wire whisk until well blended.

2. Gently stir in 1 cup of the whipped topping.

3. Spoon into crust; top with remaining 1 cup whipped topping.

4. Refrigerate 4 hours or until firm.

5. Top with raspberries just before serving.

6. Store leftover pie in refrigerator.

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