Creamy Lemon Raspberry Pie

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1/4 cup seedless raspberry jam
• 1 (9 inch) shortbread pie crusts
• 1 cup fresh raspberry, divided
• 4 ounces cream cheese, softened
• 1 (12 ounce) can evaporated milk
• 2 (3 1/2 ounce) packages instant lemon pudding mix
• 1 lemon, zest of
• 1 (8 ounce) container frozen whipped topping, thawed, divided
• additional lemon zest (optional garnish)

Recipe

• 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.