Easy Raspberry-Lemon Pudding Pie

• 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
• 2 cups cold milk
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 cup raspberries
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1. Beat pudding mixes and milk in large bowl with whisk 2 min.
2. (Pudding will be thick.)
3. Spread 1-1/2 cups pudding onto bottom of crust; top with berries.
4. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over berry layer in crust.
5. Refrigerate 3 hours.
6. Top with remaining COOL WHIP just before serving.

cold milk, ready, raspberries

Taken from www.kraftrecipes.com/recipes/easy-raspberry-lemon-pudding-pie-177745.aspx (may not work)