Ingredients for Easy Lemon Raspberry Pie No Bake
- 8 ounces cream cheese, softened
- Lemon Flavor Instant Pudding And Pie Filling
- 1 cup milk
- 1 tablespoon lemon zest
- 2 cups whipped topping
- Graham Cracker Pie Crusts
- 1 1/2 cups fresh raspberries
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How to Make Easy Lemon Raspberry Pie No Bake
- In a large bowl, beat together 8 ounces of cream cheese, 3.4 ounces (1 package) instant lemon pudding mix, 1 cup of milk, and 1 tablespoon lemon zest until smooth and creamy.
- Gently fold in 1 cup of whipped topping.
- Pour the mixture into your prepared pie crust (9-inch).
- Top with the remaining 1 cup of whipped topping.
- Refrigerate for at least 4 hours, or until the pie is firm.
- Just before serving, garnish with 1 1/2 cups fresh raspberries.
- Store leftover pie in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
52g
Fat
60g
Carbs
11g