Lemon Berry Pie

Recipe By : Jell-O

Ingredients
4 ounces cream cheese -- softened
1 tablespoon milk
1 tablespoon sugar
2 teaspoons lemon peel -- grated
1 tablespoon lemon juice
8 ounces whipped topping -- thawed
1 graham cracker pie crust, 9 inch
1 pint raspberries
2 cups milk
2 packages vanilla or lemon instant pudding -- 4 serving size

Directions

Beat cream cheese, 1 tablespoon milk and sugar in medium bowl with wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2 cups of the whipped topping. Spread evenly in bottom of crust. Press raspberries into cream cheese layer, reserving several for garnish, if desired.

Pour 2 cups milk into large bowl. Add pudding mixes. Beat with a wire whisk 1 minute. Let stand 1 minutes or until thickened. Gently stir in 1 cup of the whipped topping. Spoon over raspberries in crust.

Refrigerate 4 hours or until set. Garnish with remaining whipped topping and reserved raspberries. Store leftover pie in refrigerator.

NOTES : Strawberries can be substituted for raspberries. Can be prepared with sugar free pudding and with light whipped topping and cream cheese.

Serving Size : 8