creamy lemon raspberry pie
(1 rating)
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This recipe is from a Carnation Evaporated milk can. I take longer to do things in the kitchen so the time is mine. You will probably take less.
(1 rating)
yield
8 serving(s)
prep time
25 Min
Ingredients For creamy lemon raspberry pie
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1/4 craspberry preserves, seedless
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1/2 ptfresh red raspberries (this is about 1/2 cup)
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4 ozcream cheese, room temperature (or a little softened)
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1 cancarnation evaported milk (12 ozs.)
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2 pkglemon pudding and pie filling (3.4 oz size)
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1grated peel of lemon
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1 pkgfrozen whipped topping, thawed, divided
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1pie shell shortbread crust (i use graham cracker)
How To Make creamy lemon raspberry pie
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1Spread raspberry jam over bottom of crust. Sprinkle 3/4 cups fresh raspberries over jam.
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2Beat cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mixes and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping. You could add a drop of yellow food dye here for a pale yellow topping.
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3Refrigerate for 2 hours or until set. You can garnish with remaining raspberries and additional lemon zest.
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