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Ingredients3 h 15 m servings 246 cals
Original recipe yields 10 servings (10 slices)
- Beat milk and dry pudding mixes with whisk 2 min or until well blended. (Mixture will be thick.)
- Spoon 1-1/2 cups of the pudding into crust, top with raspberries. Gently stir 1-1/2 cups of the whipped topping into remaining pudding spoon over pie.
- Refrigerate 3 hours. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.
- Jazz It Up: Garnish with additional raspberries just before serving.
Per Serving: 246 calories; 8.8 g fat; 38.7 g carbohydrates; 2.4 g protein; 4 mg cholesterol; 364 mg sodium. Full nutrition
ReviewsRead all reviews 2
I used fresh whip cream instead of the cool whip. I found the pie easy to prepare and a refreshing dessert for the summer, just a tad bit boring though...