Creamy Lemon Raspberry Pie

• 1/4 cup seedless raspberry jam
• 1 (9 inch) shortbread pie crusts
• 1 cup fresh raspberry, divided
• 4 ounces cream cheese, softened
• 1 (12 ounce) can evaporated milk
• 2 (3 1/2 ounce) packages instant lemon pudding mix
• 1 lemon, zest of
• 1 (8 ounce) container frozen whipped topping, thawed, divided
• additional lemon zest (optional garnish)

1. Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
2. Beat cream cheese in a large mixing bowl until creamy.
3. Gradually add evaporated milk, pudding mix, and lemon zest. Beat for 2 minutes on medium speed until well blended.
4. Fold in half the whipped topping.
5. Spoon mixture into crust and top with remaining whipped topping.
6. Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.

seedless raspberry jam, shortbread pie crusts, fresh raspberry, cream cheese, milk, lemon, frozen whipped topping, additional lemon zest

Taken from www.food.com/recipe/creamy-lemon-raspberry-pie-172460 (may not work)