Raspberry-Lemon Pie

• 1 qt. PHILADELPHIA Original Cream Cheese, softened
• 2 cups JELL-O Lemon Instant Pudding
• 1 qt. cold milk
• 2-1/2 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 2-1/2 qt. whipped topping, divided
• 1-1/2 qt. fresh or thawed frozen raspberries, divided
• 1 cup raspberry preserves
• 4 each graham cracker crusts

1. Place cream cheese, dry pudding mix, milk and lemon zest in 12-qt.
2. mixer bowl (or medium bowl for trial recipe) fitted with paddle attachment.
3. Beat on low speed 2 min.
4. or until well blended.
5. Fold in 1 qt.
6. of the whipped topping (or 1 cup of the whipped topping for trial recipe).
7. Gently stir in 1 qt.
8. of the raspberries (or 1 cup of the raspberries for trial recipe).
9. Spread 1/4 cup of the preserves onto bottom of each crust; top with layers of 3 cups of the cream cheese mixture and 1-1/2 cups of the whipped topping.
10. Refrigerate at least 4 hours.
11. Top each pie with 1/2 cup of the remaining raspberries just before serving.

philadelphia original cream cheese, jello, cold milk, lemon zest, whipped topping, frozen raspberries, raspberry preserves, graham cracker crusts

Taken from www.kraftrecipes.com/recipes/raspberry-lemon-pie-97758.aspx (may not work)