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Raspberry-Lemon Pie

"Fresh raspberries and lemon zest combine in a creamy pie for an easy, refreshing dessert."
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Ingredients

4 h 15 m servings 280 cals
Original recipe yields 8 servings

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Directions

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  • Prep

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  1. Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping.
  2. Spoon preserves onto bottom of crust; cover with the pudding mixture. Top with the remaining 1 cup whipped topping and raspberries.
  3. Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.

Nutrition Facts


Per Serving: 280 calories; 16.8 g fat; 29.3 g carbohydrates; 3.8 g protein; 34 mg cholesterol; 245 mg sodium. Full nutrition

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Reviews

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My husband loved this! It was a nice cool dessert for summer. Next time however I will make it when we are to have guests over so that there will not be left overs. The rasberry preserves mad...

Very average. Not lemony enough for me—and I added more lemon zest than the recipe calls for. What an 80s dessert with the Cool Whip! haha Brought back memories of days running through the sprin...

Nice idea but mediocre as written. Too little lemon tang. To up the tartness I doubled the zest, added 4 tablespoons of lemon powder and 3/4 tsp of lemon oil. Texture was ok, too much like a ...

delicious and easy. I used real whip cream instead of Cool Whip.