Recipe name by Larry Andersen

No Bake

Raspberry Lemon Pie

The mild lemon taste of the pudding is a nice counterpoint to the sweetness of the raspberries. This recipe is an adaptation of one once found in a magazine. No bake, it is quick and easy to make and makes a nice family dessert or a treat at a friendly get together. Other berries and fruit make tasty adaptations of this recipe.

Preparation: 20 minutes Life Experience Recipe
Serves 8 Marjorie Galinski
  • 1 Prepared Graham cracker crumb crust
  • 1 small package Jell-O pudding and pie filling
  • 1 cup cold milk
  • 2 teaspoons lemon zest
  • 2 cups raspberries
  • 1 8-ounce package cream cheese, room temperature
  • 2 cups frozen whipped topping, thawed, divided
  1. Rinse and cull raspberries. Drain in colander. When berries are surface dry, reserve a few for garnish, arrange the remainder in the bottom of the prepared Graham cracker crumb crust.
  2. In a large bowl, combine the cream cheese, pudding mix, milk and lemon zest. Whisk or mix until thoroughly blended. Fold in 1 cup of the thawed topping.
  3. Spoon into Graham cracker crumb crust covering the raspberry layer. Chill in the refrigerator for 4 hours to set the pudding.
  4. Serving: Give each pie slice a generous dollop of whipped topping and garnish with a raspberry.

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Latest revision done August 2009
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