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.

• 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.