Mandarin Berry Pie

• 4 oz. cream cheese, softened
• 1 Tbsp. milk
• 1 (11 oz.) can mandarins, drained
• 2 c. cold milk
• 1 c. raspberries
• 2 pkg. vanilla or lemon instant pudding filling
• 1 graham cracker crust in 9 x 13 x 2-inch pan
• 1 Tbsp. mandarin syrup
• 3 1/2 c. prepared whipped topping
• 1 Tbsp. sugar
• 2 tsp. grated lemon peel
• fresh mint sprigs

1. Beat cream cheese, 1 tablespoon milk and sugar until smooth. Stir in lemon peel and mandarin syrup.
2. Stir in 1 1/2 cups of the whipped topping.
3. Spread this mixture evenly in the bottom of the prepared crust.
4. Press mandarins into the cream cheese layer.
5. Mix 2 cups milk with pudding mixes.
6. Beat with wire whisk for one minute.
7. Let stand 1 minute or until thickened.
8. Gently stir in raspberries and 1 cup whipped topping, spoon mixture over mandarins.
9. Refrigerate for 4 hours or until set.
10. Garnish with remaining whipped topping and fresh mint.
11. Serves 10 to 12.

cream cheese, milk, mandarins, cold milk, raspberries, vanilla, graham cracker crust, mandarin syrup, sugar, mint sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=420764 (may not work)