cream cheese, room temperature (or a little softened)
carnation evaported milk (12 ozs.)
lemon pudding and pie filling (3.4 oz size)
grated peel of lemon
frozen whipped topping, thawed, divided
pie shell shortbread crust (i use graham cracker)
How To Make creamy lemon raspberry pie
Spread raspberry jam over bottom of crust. Sprinkle 3/4 cups fresh raspberries over jam.
Beat 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.
Refrigerate for 2 hours or until set. You can garnish with remaining raspberries and additional lemon zest.
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