Lemon Raspberry Pie Recipe

Lemon Raspberry Pie Recipe

  • 2 cups cold milk
  • 2 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
  • 1 (6 ounce) HONEY MAID Graham Pie Crust
  • 1 (8 ounce) tub COOL WHIP Whipped Topping
  • 1 cup raspberries
  1. Beat milk and dry pudding mixes with whisk 2 min or until well blended. (Mixture will be thick.)
  2. 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.
  3. Refrigerate 3 hours. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.
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