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Creamy Lemon Raspberry Pie

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“This is from one of those coupon and recipe booklets that accompanied my TOH magazine; the recipe is from Nestle. Since raspberry season is around the corner, I wanted to make sure I didn't lose the recipe! It sounds yummy and simple. Times are guesses for now.”
READY IN:
2hrs 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
  2. Beat cream cheese in a large mixing bowl until creamy.
  3. Gradually add evaporated milk, pudding mix, and lemon zest. Beat for 2 minutes on medium speed until well blended.
  4. Fold in half the whipped topping.
  5. Spoon mixture into crust and top with remaining whipped topping.
  6. Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.

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