Lemon Berry Pie
Recipe By : Jell-O
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
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