Raspberry-Lemon Pie
18 Review(s)
4 Hr 15 Min
Prep : 15 Min Cook: 4 Hr
A ribbon of raspberry runs through this creamy lemon pudding pie.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1-1/4 cups graham crumbs
2
1/4 cup butter, melted
3
1/4 cup Kraft Pure Raspberry Jam
4
1 cup Philadelphia Cream Cheese Product
5
1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
6
1 cup cold milk
7
2 tsp. lemon zest
8
1-1/2 cups thawed Cool Whip Whipped Topping, divided
9
1 cup fresh raspberries
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How do I make it ?
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Step 1
Mix graham crumbs and butter; press onto bottom and up side of 9-inch pie plate. Spread jam onto bottom of crust. Step 2
Beat cream cheese product, dry pudding mix, milk and lemon zest in large bowl until blended. Gently stir in 1 cup Cool Whip; pour over jam. Top with remaining Cool Whip and raspberries. Step 3
Refrigerate 4 hours or until firm. Kraft Kitchen Tips!
Size Wise
Enjoy a serving of this rich and indulgent pie on special occasions.
Variation
Prepare using strawberry jam and sliced fresh strawberries.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value
Fat 19 g
Saturated fat 12 g
60 %
Cholesterol 45 mg
Sodium 400 mg
17 %
Carbohydrate 36 g
Fibre 2 g
Sugars 24 g
Protein 4 g
Vitamin A
15 %
Vitamin C
10 %
Calcium
8 %
Iron
2 %
Servings
8 servings, 1 piece (125 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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