creamy lemon raspberry pie
(1 rating)
No Image
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
-
1/4 craspberry preserves, seedless
-
1/2 ptfresh red raspberries (this is about 1/2 cup)
-
4 ozcream cheese, room temperature (or a little softened)
-
1 cancarnation evaported milk (12 ozs.)
-
2 pkglemon pudding and pie filling (3.4 oz size)
-
1grated peel of lemon
-
1 pkgfrozen whipped topping, thawed, divided
-
1pie shell shortbread crust (i use graham cracker)
How To Make creamy lemon raspberry pie
-
1Spread raspberry jam over bottom of crust. Sprinkle 3/4 cups fresh raspberries over jam.
-
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.
-
3Refrigerate for 2 hours or until set. You can garnish with remaining raspberries and additional lemon zest.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT