Raspberry-Lemon Pie

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding
• 1 cup cold milk
• 2 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1/4 cup raspberry preserves
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 cup raspberries

1. Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended.
2. Gently stir in 1 cup of the whipped topping.
3. Spoon preserves onto bottom of crust; cover with the pudding mixture.
4. Top with the remaining 1 cup whipped topping and the raspberries.
5. Refrigerate 4 hours or until firm.
6. Store leftover pie in refrigerator.

philadelphia cream cheese, cold milk, lemon zest, topping, raspberry preserves, ready, raspberries

Taken from www.kraftrecipes.com/recipes/raspberry-lemon-pie-74704.aspx (may not work)